I wasn't kidding when I said I love soup, I would happily eat some version of soup, stew, or chili every single day when it's cold. Maybe every other day when it's hot out...
When I was creating this soup in my head I couldn't decide if it was a soup, or a chili, but ultimately decided since I added broth I'd call it a soup. (Don't get me started on what the definition of each one is, Dustin and I spent days a few years ago trying to define each one and debating with each other, then we brought KC into it and just got out of hand! Haha!)
I served this with Crusty Bread, but when Berea stole, took home, the leftovers I sent her with tortillas, it would also be good with crackers or croutons on top.
(I used hatch green chiles I bought and froze this fall, but if it's the off season you can use canned green chiles instead.)
Jalapeño, Black Bean, & Chicken Creamy Soup
About 8 Servings
Ingredients:
1 Pound Chicken Breast (Cut into small cubes)
1 Yellow Onion (Diced)
6 Cloves Garlic (Minced)
2 Jalapeños (Seeded and diced)
8 Ounces (or more) Diced Green Chiles
1 Can (15.5 Ounces) Black Beans
1 Can (15 Ounces) Crushed Tomatoes
3 Cups Chicken or Veggie Broth
8 Ounces Cream Cheese (Softened)
1 1/2 teaspoon Cumin
Salt and Pepper to taste
Optional for serving:
Shredded Cheddar Cheese
Bacon Bits
Chopped Avocado
Preparation:
In a large pot (I used my 3.5 Quart Dutch Oven) cook Chicken in a bit of oil until lightly browned, add in Onion, Garlic, and Jalapeño and let cook 30 seconds to 1 minute.
Mix in Black Beans, Tomatoes, and Broth. Season with Cumin, Salt, and Pepper. Let simmer for at least an hour, stirring occasionally.
Rough chop softened Cream Cheese and add to simmering soup, stir until fully melted. Taste and add seasoning if needed.
Garnich with shredded cheese, bacon bits, and avocado.
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