Black Bean Chicken Soup

Recipe

Dish Name:

Black Bean Chicken Soup

Ingredients:

   ♡   3 skinless boneless chicken breasts

   ♡   2 (15.5oz) cans of black beans

   ♡   1 1/2 - 2 tsp ground cumin

   ♡   1 tsp black pepper

   ♡   1 1/2 - 2 tsp paprika

   ♡   2 tbsp parsley

   ♡   2 – 3 whole bay leaves

   ♡   2 tsp dehydrated chopped onions

   ♡   2 tsp onion powder

   ♡   2 tsp garlic powder

   ♡   5 cloves of fresh garlic

   ♡   1/2 tsp oregano powder

   ♡   1 tsp thyme

   ♡   1 - 2 tsp salt (adjust to your taste) 

   ♡   1 – 3 tbsp olive oil

Serving Size:

4 servings

Difficulty:

Easy Lv. 1 (Beginner) / ★ ✰ ✰ ✰ ✰

Dietary Restrictions:

Top 8 Food Allergies Free

Gluten Free

Flavor: 

Savory, Mildly Spicy, Hearty  / ♥ ♥ ♡ ♡ ♡

Prep. Time: 

10-15 mins.

Cook Time: 

1 hour

Chef Riri’s Notes:

   ♡   If the soup is too thick or too thin adjust the water amounts until it is your desires consistency.

   ♡   I like to use chicken breasts for this recipe but all chicken parts work just fine.

   ♡   I like to add large whole pieces of chicken breasts then shred it once the soup is done.

   ♡   After the soup is done you can use a spoon to mash the soften garlic to a paste and stir it into the soup.

   ♡   I find skinless chicken works best for this recipe. If you use chicken with skin you should brown the meat first.

   ♡   Use a 4qt. or larger Dutch oven or large pot to prevent overboiling.

   ♡   This recipe keeps well in the fridge for up to 4 days.

Directions: 

   1. Pour the oil into the pot and sauté the garlic cloves until lightly brown on med-high heat.

   2. Add in the black beans (with the canned liquids), spices, and herbs. Stir to combine and increase heat to high.

   3. Add chicken and enough water to cover everything. Bring to a boil then cover the pot with a lid and reduce heat to low or med-low. 

   4. Simmer for 30 – 60 mins until chicken is cooked. Serve warm with white rice, flatbread or fried plantains. Enjoy.