141.0…Spicy Black Bean and Chicken Tortilla Soup
What is better on a cold winter night that a bowl of soup? And not just any soup…one with tons of veggies, shredded chicken and a little spice to warm your soul.
Now granted, it’s been in the 70’s here in San Diego, it’s winter nonetheless. Last night I made another Great News Cooking School recipe: Spicy Black Bean and Chicken Tortilla Soup.
First thing’s first: get out all your ingredients.
The recipe called for Trader Joe’s packaged grilled chicken breast strips but I didn’t have time to make it to Trader Joe’s. I simply put some chicken in a casserole dish, put the lid on and microwaved them for about seven minutes.
Once the chicken had cooled enough to handle it, I shredded it with two forks.
In a large pot, add some oil and sauté onion, garlic, red bell pepper and jalapenos.
Time to add the rest of the ingredients: chicken broth, enchilada sauce, diced tomatoes, tomatillos, black beans, the chicken, corn, lime juice, cumin, oregano, salt, pepper and cayenne.
Simmer the mixture for 20 to 30 minutes.
Make a slurry (mixture of cornstarch and water).
Add that to the pot to thicken the soup and simmer for another 10 minutes.
Prepare your toppings: shredded Cheddar cheese, sour cream, tortilla strips, avocado, cilantro and/or whatever you like!
Dinner is served!
Another winner! My husband had already eaten but ate a huge bowl of the soup declaring it “Really Good!”. Thank you Great News for another fabulous dinner! :)
Spicy Black Bean and Chicken Tortilla Soup
2 Tbsp vegetable oil
1 medium yellow onion, peeled and diced
4 garlic cloves, minced
1 red bell pepper, cored and diced small
2 jalapeno peppers, cored and diced small
6 cups chicken or vegetable broth
1 (14 oz) can mild enchilada sauce
1 (14.5 oz) can diced tomatoes
6 tomatillos, husked, washed, cored and diced medium
1 (14 oz) can black beans, rinsed and drained
1 (16 oz) package grilled chicken breast strips, found at Trader Joe’s, thawed and diced large (I just used one pound of chicken breasts)
1 (16 oz) bag roasted corn, found in the freezer section of Trader Joe’s, thawed (again, I used a bag of regular corn)
1 Tbsp lime juice
salt, black pepper, and cayenne pepper, to taste
1 tsp ground cumin
1/2 tsp dry oregano
3 Tbsp corn starch
cool water, as needed
In a large pot, over medium high heat, heat the oil and sauté the onion, garlic, and peppers until tender; about 5 minutes. Add the next 11 ingredients and simmer the mixture for 20 to 30 minutes.
In a bowl, combine the corn starch with a little cool water to form a slurry.
Add the slurry to the soup and simmer for 10 minutes until thickened.
Serve garnished with your favorite toppings.
Breakfast this morning was cereal again: Special K Cinnamon Pecan with almond milk. I guess I’m on a cereal kick. I also enjoyed a grapefruit recently picked from my mother in law’s tree.
I took the kids to school and went to spin class. After class, I had an apple and light Babybel cheese:
I met several friends at Leucadia Pizza to celebrate Lisa’s birthday (it’s today). Our group of friends really knows how to extend a birthday to more than just one day!
Our friend who owns Cupcake Love in Solana Beach brought some of these:
They were covered in glitter. Love that. I did not eat one. A modern miracle.
I did have a delicious salad for lunch:
Grilled Shrimp Salad loaded with tons of veggies! I’m not going to lie, I was still hungry after this.
I picked up the kids from school and now I’m eating some tangerines to hold me over until dinner.
What are some good foods to eat before running? I’ve got the peanut butter and wheat toast thing down but not sure what else. I don’t like bananas or oatmeal. *hides*