Southwest Black Bean-Chicken Soup
This Southwest Black Bean Soup is chock full of black beans, shredded chicken and corn. There is huge flavor from the spices and fresh herbs, plus a little heat from the chipotle chilis. And, this soup has even more flavor-punch the next day! The cornbread mini-muffins are fluffy and moist inside and crisp on the outside, a perfect accompaniment for this nutritious soup.
Servings: 18 cus
Ingredients
For the Southwest Black Bean-Chicken Soup:
- 1 pound dried black beans
- 6 cups chicken broth
- 2 cans 14 ounces each diced tomatoes
- 1 large onion chopped
- 4 garlic cloves minced
- 1 red bell pepper coarsely chopped
- 1 canned chipotle chili pureed (see Notes)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 1 teaspoon dried Mexican spice mix
- 10 ounces whole-kernel corn defrosted
- 2 cups cooked shredded chicken breast (see notes)
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh cilantro
- Sour cream and cilantro sprigs for garnishment
For the Cornbread Mini-Muffins:
- 2 eggs
- 1/2 cup oil
- 1/2 cup yogurt
- 1 cup cream-style corn
- 1 cup yellow cornmeal
- 1 cup white spelt flour or regular all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
Instructions
For the Southwest Black Bean-Chicken Soup:
- Sift through the dry beans to remove any small bean-size rocks. Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Drain the beans and rinse them in a colander.
- Add the soaked beans to a large soup pot or Dutch oven with enough cold water to cover them by 3-inches. Bring the pot to a boil, reduce the heat to low and simmer the beans for 30 minutes.
- Add the tomatoes, chicken broth, onions, garlic, red pepper, chipotle chili and the dried spices. Bring to a boil, reduce the heat to low and simmer for 1 hour. Add the corn and the shredded chicken, taste for seasoning and adjust as needed. Bring the soup back to a boil, reduce the heat and simmer for an additional 30 minutes.
- When the beans are tender, remove from the heat and stir in the chopped oregano and cilantro. Ladle into soup bowls and add a dollop of sour cream and a sprig of cilantro to each serving with mini-cornbread muffins.
For the Cornbread Mini-Muffins:
- Preheat oven to 425°F spray mini-muffin pans with oil spray.
- Beat eggs and oil on medium speed for 2 minutes until foaming. Whisk in yogurt and creamed corn until well combined. Set aside
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Make a well in the center and add the wet mixture, stirring just to combine and no streaks of the cornmeal-flour mixture is visible.
- Using a small-size cookie scoop fill each mini- muffin cavity of the prepared pan 2/3 full, transfer to the oven and bake for 13-15 minutes, remove from the oven, transfer the muffins to a wire rack to
Notes
- Two chicken breasts, poached and shredded. I used the breast meat from a rotisserie chicken.
- When opening a can of chipotle chiles I usually only need one or two of them. The remaining chiles are pureed and portioned into 2-ounce lidded containers and frozen for future use.
- I used a 24-cavity mini-muffin tin, this recipe makes enough batter for 40 cornbread mini-muffins. Be sure to re-spray the muffin cavities again for the remaining batch.
Nutrition
Serving: 1 | Calories: 157kcal | Carbohydrates: 24g | Protein: 14g | Fat: 1g | Sodium: 333mg | Fiber: 5g
