I’m not a very good recipe writer mainly because I’m far from a professional chef; i don’t usually follow recipes, I cook what I like, sometimes whether or not the kids are going to like it or not. The other night using some of McCormick’s super spices and utilizing their dinner swap ideas I made this delicious Black Bean and Chicken soup. Tacos and a Black Bean Chicken Tortilla Stack are staples in our house but I wanted something different. This meal started out as just Black Bean soup but everytime I make soup Rob says how unfulfilling it is and he’s hungry within the hour. I added the chicken to this to make it heartier and I’m glad I did, it really kicked it up to something I would make again and again; regardless of anyone else’s tastebuds.
I mentioned I’m not a recipe writer so I’m going to write this in the order that I made the dinner.
In a large pot with about 1-2 inches of water and LOTS of pepper and ½ tsp onion powder, lightly poach 2 thawed chicken breasts. When I say lightly I mean turn the burner to low and let the chicken gently cook. I actually cooked them till they looked done on the outside but I knew they weren’t 100% done on the inside, that’s ok.
In the same pot (dump scummy chicken water) add
1 second Drizzle of Canola oil
1 diced large onion
2 diced celery stalks(I didn’t have any but wish I did)
1tsp pepper
½ tsp salt
Cook till softened then add
2 cans drained, rinsed black beans
1 ½ tsp McCormick cumin
¼ tsp McCormick cayenne or chili powder
1 tsp McCormick garlic powder
½ tsp Adobo seasoning
1 packet Sazon seasoning (orange box)
1 tsp McCormick dried oregano (crush in fingertips)
2 boxes of low sodium chicken stock
Gently simmer for 1 hour (tiny bubbles). While the base of your soup is simmering shred your chicken using 2 forks. I ended up using my hands towards the end, it’s easier that way.
Add 1 can of lightly drained diced tomatoes. I don’t usually get them flavored as I want to flavor my own food. Wait a couple minutes for everything to warm through and taste your soup. Now is the time to adjust your seasoning, I tend to add more cumin but I really love the smokiness. I also added a couple pinches of salt. Since you will be adding the chicken I make sure the soup is WELL seasoned; you can always add some water if it simmers down too much.
At this point the soup is ready. About 5-10 minutes before serving I drop in all of the chicken and turn up the heat to Medium-Low. This ensures the chicken is fully cooked and keeps everything piping hot. Serve with a sprinkle of cheddar cheese, dollop of sour cream and chopped green onions. Cilantro would go perfect with this but it gives me heartburn so I skip it. I served this with cornbread on the side. Warm, inviting and super easy once you get through all my yapping.
