Tuesday, January 18, 2011
Soup for the Soul
The mercury continues to drop....wah, wah, wah...
So, when mother nature gives you cold weather, you make soup. Spicy soup. And pretend you're sitting on a white sand beach while eating it in the hot sunshine. Oh wait. I mean white SNOW. Sooorrryyyy.
Remember that chicken stock I made last week?? Well, that left me with the meat from 2 whole chickens. I decided to shred up a whole bunch and throw together a soup with it. This one is really easy guys! There's not much that can beat a hot bowl of soup on a cold winter day.
It's definitely good for the soul.
Spicy Bean Soup with Shredded Chicken
Recipe and Photos by A Toast to Taste
2 Tbsp olive oil
1 medium red onion, chopped
2 cloves garlic, minced
1 15oz can diced tomatoes
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1 cup frozen whole kernel corn
2-3 cups shredded chicken
8 cups chicken stock
1/4 cup chili powder
2 Tbsp cumin
1 Tbsp cayenne pepper
1 Tbsp garlic powder
couple shakes of Tabasco (optional)
salt to taste
Heat olive oil in small dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes or until soft. Add garlic, stirring constantly, and cook for 1 minute.
Then add the tomatoes, black beans, and kidney beans. Stir and cook for a minute.
Next, add the corn (frozen is just fine), shredded chicken, and stock. Stir everything together. Season with chili powder, cumin, cayenne pepper, garlic powder, and Tabasco sauce. Simmer on low heat for one hour, stirring occassionally.
Garnish with sour cream, tortilla chips, shredded cheese, cilantro, or a squeeze of lime juice.