Caribbean Black Bean Soup
Ashley
ingredients
- 1/2 cup diced onion
- 2 Tbsp. brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. ground coriander
- 1 Tbsp. olive oil
- 1 tsp. minced garlic
- 1 (14-oz.) can fire-roasted diced tomatoes
- 1 (8-oz.) can tomato sauce
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 1/4 cup tomato paste
- 1 lb. chicken breast tenders
- 2 (15-oz.) cans black beans, drained
- 1/2 tsp. salt
- Toppings: diced avocado, chopped fresh cilantro
directions
- 1
1. Saute onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
- 2
2. Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.
notes
Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.
Source: Ashley
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