![]() ![]() Add the chicken and 1 or 2 cans of black beans to the soup, taste to see if you want to add the green tabasco sauce (affiliate link), then simmer on low about 15-20 minutes.While the soup simmer diced up some cooked chicken into small pieces until you have about 2 cups diced chicken.(Boring photo, but this is an important step.) Add chicken stock, vegetable broth, canned tomatoes, and salsa and let simmer 10 minutes.Add the ground cumin (affiliate link), chili powder, celery seed (affiliate link), and garlic and saute about 2 minutes more.Heat the oil in a heavy soup pot, then cook the diced onion and celery about 3-5 minutes, until they are soft but not browned.(Scroll down for complete printable recipe, including nutritional information.) You can definitely use other types of canned beans in this tasty soup, and I think Pinto Beans would be especially good. People who like cilantro will love the generous amount added at the end of the cooking time, but if you’re not a cilantro fan just replace it with thinly-sliced green onion. fresh-squeezed lime juice, I used my fresh-frozen lime juice. ![]()
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