I got this recipe from The Pioneer Woman Cooks and have made it a couple of times and it is absolutely delicious. It makes 8-10 generous servings and it's the perfect thing on a cool (or in my case freezing) night.
INGREDIENTS:
2 Chicken Breasts
2 T Olive Oil
Grandpa Salt (or Cumin, Chili Powder, Garlic Powder & Salt)
1 cup diced onion
1/2 cup diced bell pepper (red, green, orange, yellow, or any combo)
3 cloves garlic
1 can diced tomatoes
32 oz Chicken Stock
4 cups Hot Water
3 T tomato paste
1-2 cans black beans, drained
3 T cornmeal
Garnishes: Sour Cream (or plain yogurt), Diced Avocado, Diced Red Onion, Salsa, Grated Cheese, Cilantro
DIRECTIONS:
Drizzle 1 T Olive Oil on chicken breasts and sprinkle seasoning on both sides. Bake for 20 to 25 minutes at 375 degrees until done. Use two forks to shred the chicken. Set aside.
Heat 1 T olive oil in a pot over medium heat. Add onions, bell pepper, and minced garlic. Stir and begin cooking, then add additional spices. Stir to combine, then add shredded chicken and stir.
Pour in diced tomatoes, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed - add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving (if you can!).
Ladle into bowls and top with garnishes. Enjoy!
Monday, January 31, 2011
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1 comment:
I made this soup while I was pregnant and filled a few large Mason jars with it and stuck them in the freezer. We just ate the last of it today and it tasted great. So if the amount of soup seems daunting freezing some is a great option. Just stick it in the fried the day before you want it and warm it on the stove. Enjoy!
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