Smoky Chicken Black Bean Soup (Print version)
Shredded chicken and black beans give this tomato soup a hearty texture.
# Ingredients:
Ingredients
01 -
350 g boneless chicken breast
02 -
240 g drained black beans
03 -
400 g canned chopped tomatoes
04 -
800 ml chicken stock
05 -
1 onion, diced
06 -
1 red pepper, diced
07 -
2 garlic cloves, minced
08 -
1 tbsp olive oil
09 -
1 tsp smoked paprika
10 -
1 tsp ground cumin
11 -
1 tbsp lime juice
12 -
¼ tsp black pepper
# Instructions:
01 -
Heat oil in a large saucepan over medium heat. Cook onion and red pepper for 7–8 minutes until beginning to soften.
02 -
Stir in garlic, smoked paprika and cumin for 1 minute, keeping the spices from scorching.
03 -
Add tomatoes and chicken stock. Lower whole chicken breasts into the liquid and bring to a gentle simmer.
04 -
Partially cover and simmer gently for 15–20 minutes, until the thickest part of the chicken reaches 74°C. Avoid a rolling boil, which can toughen the meat.
05 -
Transfer cooked chicken to a clean board and shred with two forks. Stir black beans into the soup and simmer 5 minutes.
06 -
Return the chicken and any resting juices. Heat through, remove from heat and stir in lime juice and black pepper. Taste before adding any optional salt because stock varies.
07 -
Ladle into four bowls, distributing chicken and beans evenly. The broth should remain spoonable with visible tomato and pepper pieces; no cream is added.
08 -
Cool leftovers promptly in shallow containers and refrigerate within two hours for up to three days. Reheat until steaming throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.