Soup of the Evening

Friday night we had a ward activity (at church) with a soup dinner. Lots of different kinds of yummy soups. (I had two helpings of Sarah's borscht. I don't think I've ever had borscht before.) One person there had brought a muffin tin to eat out of, and put a different scoop into each space. I thought that was a clever idea and definitely easier than trying to juggle multiple bowls at the serving table. I'll have to remember that next time.

Our contribution was black bean chicken chili. Here's the recipe!



Black bean chicken chili

1 can (12 oz) black beans
1 can fire roasted tomatoes
1–2 chicken breasts (depending on size)
1 cup frozen corn (we use Trader Joe's fire roasted corn)
3(ish) cloves garlic
1 tsp cumin seeds (or to taste)
1 tsp coriander (ditto)
1/8 tsp cayenne
lemon pepper
salt
2 Tb olive oil

Cut chicken into bite size pieces (dice). Grate garlic.
Heat oil in soup/sauce pan on medium heat. Add dry spices (not salt or pepper), stir fry for 10 seconds or so, until they brown. Add garlic, stir fry for 30 seconds or so until it starts to brown.
Add chicken; cook until chicken is opaque.
Add beans, tomatoes, corn. Add about 2 cups of water (add more water if needed until desired consistency is reached). Stir, cook until water is reduced a little, spices are mixed, and chicken and corn are done.
Add salt and lemon pepper to taste.

The fire-roasted tomatoes and corn really add a lot of flavor. The tomatoes we use are from Hunt's. This time Doug used dried beans and cooked them in the crock pot with some mojito marinade. We usually just use canned beans with nothing added.

We like to stretch our soup with basmati rice. Yum!

It dawned on me that of the five recipes that I have posted thus far, three of them are soup. Yep, we like soup.