creamy black bean and salsa with chicken soup
I created this one 12/17/2012. In the supermarket I found my self wanting mexican AND soup. But not the regular soups...something different. Beans? Yes!...Salsa? Yes!...Chips? Yes!...Cheese? Of Course!!! Ta-Da...this Creamy Black Bean and Salsa with Chicken soup was born!
prep time
cook time
method
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yield
Ingredients
- 1/2 pound chicken thighs, skinless and boneless, cubed
- 1 small red onion, chopped
- 1 tablespoon chopped garlic
- 1 can diced tomatoes, 14.5 ounce
- 1 can diced green chiles, 7 ounce
- 1 can black beans, 15 ounce
- 1/4 bunch chives
- 1 teaspoon cumin
- 1 cup half and half
- 1/2 teaspoon thyme, dried ground
- - salt and pepper to taste
- 1/4 cup goya recaito cilantro cooking base
- 1 cup chicken broth
- TOPPING
- 1 - taco shell
- - cheese to taste
- - avocado, sliced
How To Make creamy black bean and salsa with chicken soup
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Step 1(all is done over medium-high heat, unless otherwise noted) In large skillet, brown chicken until almost done. Remove from pan leaving drippings and set aside.
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Step 2Add onions to drippings and cook until almost translucent. Add garlic and continue cooking for about 2 minutes.
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Step 3Meanwhile, in food processor, blend chiles and tomatoes until smooth. Add to onions. Stir together and allow to cook. In food processor, mix the beans and cilantro until smooth. Add to tomato mixture.
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Step 4Again, in the food processor, mix half & half and spices, add to beans. Add chicken and broth. Stir.
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Step 5Turn heat to simmer and cook for about 5 minutes.
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Step 6Top with avocado slices, cheese and broken taco shells.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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