Black Bean and Chicken Tortilla Soup

Bubba, the crew and I love a good hearty tortilla soup. There are times when I get tired of making the traditional, same ole, same ole, tortilla soup and I want to mix it up a bit. That's when a good pantry raid comes in handy! This satisfying chicken soup has three major players; black beans, golden chicken thighs, and spicy Mesican-style seasonings. It's a snap to pull together in about 1 hour, give or take a few minutes. 

 

 Ingredients:

• 1 TABLESPOON VEGETABLE OIL
• 1 1/2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, CUT INTO 1/2-INCH WIDE STRIPS
• 1/2 TEASPOON SALT
• 1 LARGE ONION { 12 OUNCES}, CHOPPED
• 2 MEDIUM POBLANO CHILES { 3 OUNCES EACH }, SEEDED AND CHOPPED
• 1 1/2 TEASPOON GROUND CUMIN
• 1 TEASPOON GROUND CORIANDER
• 4 CUPS HOMEMADE CHICKEN STOCK 
• 2 CUPS WATER
• 1 CUP FROZEN CORN KERNELS
• 32 OUNCES BLACK BEANS, DRAINED AND RINSED { ABOUT 2 CANS }
• 1/4 CUP FRESH LIME JUICE
• 1/4 CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED
• 2 CUPS COARSELY BROKEN TORTILLA CHIPS

 

Directions:

1. IN A 6-QUART SAUCEPOT, HEAT OIL OVER MEDIUM-HIGH HEAT UNTIL HOT. 
2. SPRINKLE CHICKEN WITH SALT. ADD CHICKEN TO SAUCEPOT IN 2 BATCHES AND COOK, STIRRING OCCASIONALLY, UNTIL LIGHTLY BROWNED, ABOUT 5 MINUTES PER BATCH.
3. WITH A SLOTTED SPOON TRANSFER CHICKEN TO A MEDIUM BOWL.
4. AFTER ALL THE CHICKEN I BROWNED, ADD ONION, POBLANOS, AND GARLIC TO SAUCEPOT; COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, ABOUT 10 MINUTES.
5. STIR IN CUMIN AND CORIANDER; COOK 1 MINUTE. ADD STOCK AND WATER; COVER AND HEAT TO BOILING.
6. RETURN CHICKEN, AND ANY JUICES IN BOWL, TO POT; STIR IN CORN AND BEANS.
7. HEAT TO BOILING OVER MEDIUM-HIGH HEAT; REDUCE HEAT TO MEDIUM-LO AND SIMMER, UNCOVERED, 10 MINUTES TO BLEND FLAVORS. 
8. STIR IN LIME JUICE AND CILANTRO.
9. LADLE SOUP INTO BOWLS. SERVE WITH TORTILLA CHIPS TO SPRINKLE ON TOP OF SOUP.

ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR 5 MINUTES
MAKES: 8 MAIN-DISH SERVINGS