Thursday, April 10, 2008

Mexican Chicken and Black Bean Soup

Mexican Chicken and Black Bean Soup
From: VunderBob

Serves 2

1/2 teaspoon olive oil
1/4 cup chopped onion
1 boneless chicken breasts
3/4 teaspoons ground cumin
1/2 tablespoon dried oregano
1/2 tablespoon minced garlic
dash hot pepper sauce
1/2 (15-ounce) can black beans
1/2 (16-ounce) can chicken stock
1/2 (4.5-ounce) can chopped green chiles, drained
2 tablespoons low-fat or fat-free sour cream
1 tablespoons fresh cilantro, chopped fine (for garnish, optional)
Salt and pepper to taste

Dice chicken into bite-size pieces. Season with salt and pepper and toss with cumin and oregano. Heat olive oil in a medium pot over medium-high heat; add chopped onion and garlic and sauté 5 minutes. Add chicken and stir while continuing to cook. Add chiles, hot sauce, black beans, and chicken stock. Bring to a boil, cover, reduce heat, and simmer 20 minutes. Adjust seasonings to taste and serve. Top each serving with a tablespoon of sour cream and a sprinkling of cilantro. This dish makes excellent leftovers, so always make extra.

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