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Caribbean Black Bean Soup

Caribbean Black Bean Soup

Southern Living SEPTEMBER 2008

  • Yield: Makes 6 cups
  • Cook time:2 Hours, 14 Minutes
  • Prep time:20 Minutes

Ingredients

  • 1/2 cup diced onion
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 teaspoon 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 pound chicken breast tenders
  • 2 (15-oz.) cans black beans, drained
  • 1/2 teaspoon salt
  • Toppings: diced avocado, chopped fresh cilantro

Preparation

1. Sauté 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. 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.

Note: 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.

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Caribbean Black Bean Soup recipe

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