5/18/11

Recipe for Chicken Tortilla Soup with Black Beans

Last week I shared with you a recipe for Split Pea soup from Aviva. Today I want to tell you about a Chicken Tortilla Soup with Black Beans that is based on the recipe Paige emailed me. Of course I had to change a few things: otherwise it would not be a Mango Tomato recipe.

Ingredients
2 teaspoons olive oil
1 large onion, chopped
2 garlic cloves, sliced
1/2 jalapeno, seeds removed, chopped
2 chicken breasts (you'll notice three in one of the photos below: I cooked 3, but used 2 for the soup)
salt & pepper
15 ounce can of fire roasted tomatoes
32 ounces chicken broth
kernels from one corn
2 cups cooked black beans (of course you can also use canned)

toppings: cilantro, avocado, sliced & fried tortillas, lime wedges, Greek yogurt or sour cream

Directions
1. Heat a heavy pot. Add oil. Add onions, garlic and jalapeno and saute for about 10 minutes.


2. Meanwhile, heat a cast iron skillet. Add a bit of oil and chicken breasts seasoned with salt and pepper. Cook uncovered for about 6 minutes on each side. Cover and cook for about 5 more minutes. How gorgeous are these?


3. Back to the onions, garlic and jalapenos: add fire roasted tomatoes and chicken broth. Simmer for 10-15 minutes. Using a stick blender puree the mixture. {Note: you can make it perfectly pureed, or leave some chunks of vegetables in the soup.}

4. Add corn, beans and chopped chicken breasts. Simmer for 15 more minutes.


5. Get all of your toppings ready.


6. Ladle the soup and top with tortilla strips, chunks of avocado, cilantro leaves and a spoon-full of Greek yogurt. Squirt with a lemon wedge. Eat immediately!



This was such a great bowl of soup! I must admit I went for the seconds. I really think cooking the chicken in a cast iron skillet instead of poaching it brought a lot of flavor to the dish. Also, I liked the slightly crunchy texture of fresh corn and the creaminess of avocado.



Enjoy! If you don't see me here for the next few days, I'll be busy at Eat Write Retreat this weekend.

8 comments:

Megan said...

We are having the worst week of weather here -- dreary and rainy every day. This soup looks just perfect for right now!

Esi said...

Nice! This is perfect for the cool, rainy weather we are having.

chezsasha said...

Olga, I cannot tell you how long I have been meaning to make this soup at home. I really hope reading this post has brought me closer to my goal...Lol

HealthnutFoodie said...

Yummy! We thought we had abandoned spring soups for the season, but nature suggests otherwise! This looks fun; we may have to try it soon! Thank you for sharing!

http://healthnutfoodie.blogspot.com

Rachel @ Rachel's Recipe Reviews said...

This looks great--and that chicken is gorgeous! I always poach for soups, but I bet this did add great flavor. The toppings are great, I want a bowl of this right now and it is 8:30AM!

Have fun at Eat Write Retreat! I'm so jealous of all these conferences people are going to this weekend.

Jessica @ Dairy Free Betty said...

I LOVE tortilla soup!! SO good! This recipe sounds easy and delicious!

Erin said...

Gorgeous photos. This looks delicious! Love tortilla soup.

Amy said...

Made this tonight and it was fantastic! Thank you!