Cakes & Cooking

Another delicious and inexpensive soup to make.  Loosely based on a recipe in the Good Carb Cookbook, I added just a few things. 

• 2.5 cups dry pinto beans
• water
• 1 large onion, chopped fine
• 1 green pepper, chopped
• 1 can of diced tomatoes with green chilis
• 2 large bone-in chicken breasts, skin cut off
• 1 cup of corn
• 2 cubes chicken or veg bullion
• 2 teaspoons crushed garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup yellow corn
• sour cream and chopped scallions (garnish)

Rinse beans well and put in a stockpot, cover with several inches of water.  Soak beans for 4-8 hours in the fridge.  After soaking, discard the water and return the beans to the pot.  Add 6 cups of water, onions, green pepper, and bullion.  Bring to a boil over high heat.  Reduce the heat to low – cover, and simmer, stirring occasionally, for 45 minutes.

Add the raw chicken to the pot, and the garlic, chili powder, and cumin.  Cook for 30-35 minutes more, or until the chicken is tender and meat pulls easily away from the bone.  Remove the chicken and set aside.  Add the undrained can of tomatoes and corn and cook for an additional 20-30 minutes, or until the beans are soft.

Remove the meat from the chicken and tear into shreds.  Add the shreds to the pot and raise the heat slightly to return the soup to a low boil.  After a quick boil, reduce to low and simmer 5 more minutes or until everything is blended.  Serve hot, topping with sour cream and scallions.

January 31st, 2009 | Category: poultry, soup |  Print This Post |  Email This Post | Subscribe to comments | Both comments and pings are currently closed