Description
A hearty black bean chicken soup paired with delicious cornbread muffins.
Ingredients
Scale
- 1 pound dried black beans
- 6 cups chicken broth
- 2 (14 ounce) cans canned diced tomatoes
- 1 onion (chopped)
- 4 garlic cloves (minced)
- 1 red bell pepper (coarsely chopped)
- 1 chipotle pepper in adobo sauce (pureed)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried Mexican spice mix
- 10 ounces frozen corn kernels (defrosted)
- 2 cups shredded cooked chicken
- 2 tablespoons fresh oregano (chopped)
- 2 tablespoons chopped cilantro
- Sour cream
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt
- 1 can cream-style corn
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Instructions
- 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.
- Preheat oven to 425°F and spray a mini muffin pan 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 and transfer the muffins to a wire rack.
Notes
- For a spicier kick, add more chipotle peppers to taste.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soups
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 200mg