A quick, easy recipe for a delicious soup. Great for students, beginning cooks, or anyone with limited time for cooking.
4 qt Pot with lid
Long handled spoon
½ sweet onion
2 14oz cans chicken broth
1 12.5oz can diced chicken
1 15oz can black beans
1 4oz can diced green chile
1 14.5oz can petite diced tomatoes
1 tsp cumin
¼ tsp garlic (powdered)
1 cup corn
Salt to taste
Step 2: Caramelize Onion In Pot
Set stove to medium-high and begin heating pot.. Add 1 tablespoon oil and wait until it is hot. You can check if the oil is ready by adding one peice of onion. If the onion sizzles, the oil is ready. Add the chopped onion to oil. Stir fequently to avoid burning. Cook until onions become translucent and start to turn golden brown.
Step 3: Drain Chicken Then Drain And Rise Black Beans
Open can of black beans, leaving lid barely attached, like a little hinge. Holding the lid closed with your index finger, tip can upside down over the sink allowing the liquid to drain. After the liquid is mostly drained, open the lid and add water until the can is full. Close the lid and shake gently. Drain liquid as before. Refill can with water and repeat this process until the poured out water is mostly clear.
Note: Rinsing of beans is optional.
Step 4: Add Broth, Black Beans, Tomatoes, Green Chilies, Cumin and Garlic
This step is pretty simple. Open the cans, pour contents into the pot and stir together.
Add salt to taste.
Step 5: Bring To A Boil, Then Simmer Covered For 20 Minutes
On medium-high heat, the soup should begin to bubble after three or four minutes. Once you see the soup bubbling, turn the heat down to Low. Put the lid on the pot. Set a timer for 20 minutes and wait.
Step 6: Add Corn And Simmer For 5 More Minutes
Frozen corn can be added directly to the soup without thawing. Pour frozen corn into a 1 cup measure and add to soup.
Leave the temperature on Low, replace lid and set timer for 5 minutes.