Sunday, January 19, 2014

Chicken Tortilla Soup with Black Beans

3 chicken breasts
2 tsp cumin
2 tsp chili powder
1 tsp paprika
½ tsp garlic powder
½ tsp salt
1 tbsp canola oil
1 large onion, chopped
3 cloves garlic, chopped
1 can diced tomatoes
1 can green chilies
1/2 can tomato paste
1 cartons (1L) chicken broth
4 cups water
2 cans black beans, drained and rinsed
2 tsp hot sauce (or to taste)

Garnishes:
Tortilla chips (broken)
Sour Cream
Diced Avocado
Grated Chedar Cheese
Cilantro

Preheat oven to 375 degrees. Mix cumin, chili pepper, paprika and garlic powder. Sprinkle half of mixture on chicken breasts and bake for 20 to 25 minutes, or until chicken is done. Shred chicken or cut into small chunks.

Heat oil in a large pot. Add onions and minced garlic. Cook until onions are translucent. Add the rest of the spice mix. Add chicken, tomatoes, chicken broth, and black beans. Bring to a boil, then simmer for 1 hour. Serve with any of the garnishes, especially tortilla chips.

This also works well in a crockpot. Combine all ingredients and cook on high for 4 hours or low for 8 hours.

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