After a few requests for this recipe I tried my best to write it....
Serves 4
*most important step for flavor is getting a good browning on the chicken with high heat. Don't be afraid of high heat, just watch for burning.
Ingredients:
·2-3 Chicken breasts depending on size
·Salt & Pepper
·Cumin
·1 Onion diced
·4 Garlic cloves minced
·1-2 Chipotle peppers diced depending on how spicy you want it (find canned in "adobo sauce" - leftovers from can freeze extremely well! I use right from freezer)
·Serrano peppers or jalapenos (these are optional)
·Taco seasoning (2 tsps?)
·2 cans Black beans
·2-3 cups Chicken broth depending how "soupy" you want it.
Toppings:
Chopped Scallions
Diced jalapeno
Chopped Cilantro
Diced tomato
Sliced avocado
Lime
Shredded Cheese
Serve on: Cooked brown rice.
Season chicken with salt, pepper and cumin. Use a large soup pot (with good surface space for browning chicken) lightly oil and brown chicken on a high heat. (Your goal here is to brown chicken and develop flavor, not to cook through)
Once chicken is browned take out of pot and set aside in a bowl. A reduce heat to medium and add a little oil and onions. As onions cook, scrape up any browned bits from chicken and sprinkle in some more cumin and taco seasoning. Once onions are softened, add peppers and sauté a few minutes. Add garlic and stir around for 30 seconds or so. Add beans and chicken broth.
Bring to a simmer.
Add chicken breasts back to pot along with any accumulated juice in the bowl. Simmer until chicken is cooked through (5 minutes?) Take chicken out again and let rest 5 minutes and then shred (if you find chicken us not fully cooked through, finish shredding and simmer in the soup a few more minutes.)
Serve over brown rice with lots of toppings.
Serve some corn bread too!
*thought of adding corn at the end, but haven't tried that yet.
