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Tuesday, November 27, 2012

Pinto Chicken Soup

Beans Beans the magical fruit.... I never thought I would be so excited to eat pinto beans.  In my US life, when given the choice, I would always choose black over pinto.  My French life makes me crave the most basic things.  I still love black beans and get completely insane over them, but these days I'm on a pinto roll.
After a long day and heavy lunch, a nice little bean juice fix was perfect for tonight's menu.
Serve 4-5 depending on what you serve with
1 cup shredded chicken (or leftover turkey, why not?)
1 cup cooked pinto beans
1 small can corn
1 handul chopped celery
2 carrots, chopped
1 onion, chopped
1 large clove garlic, grated
1 bell pepper, chopped
2 cups bean cooking liquid (or just use water)
1 cup water
1 tbsp chili powder
1 tsp cumin
Some red pepper flakes
1 cube bouillon
Shredded cheese
Chopped green onions
Salt/ pepper
1.  Sweat the onions in the EVOO until translucent.  Add the carrots and celery and stir, cooking 2 - 3 minutes.
2.  Add the corn, bell, cumin, chili powder, and pepper flakes.  Then add the bean juice and bouillon cube.  Bring to a boil then lower heat and let simmer until carrots are tender.
3.  Add the chicken and level with water.  When the simmer returns, add the beans and pepper and heat through.  Taste and adjust the seasoning.

Serve garnished with green onions, cheese, and Tapatio.
Mmmm if I had an avocado handy, it would have been an integral part of this dish.
Can be eaten over fries, as a soup, or even over rice and a lemon wedge.
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