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Ingredients
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| 1 |
Black beans, rinsed and drained |
2 cans |
| 2 |
Cooked skinless and boneless
chicken breasts, shredded |
1 pound |
| 3 |
Onion, finely chopped |
1 |
| 4 |
Jalapeno pepper, seeded and minced |
1 |
| 5 |
Cherry tomatoes, quartered |
2 cups |
| 6 |
Scallions, thinly sliced |
3 |
| 7 |
Lime zest, grated |
1/4 teaspoon |
| 8 |
Sour cream |
6 tablespoons |
| 9 |
Flour tortillas |
6 |
| 10 |
Vegetable oil |
1 tablespoon |
| 11 |
Garlic, minced |
2 cloves |
| 12 |
Chili powder |
1/2 teaspoon |
| 13 |
Cumin powder |
1/2 teaspoon |
| 14 |
Coriander seeds powder |
1/2 teaspoon |
| 15 |
Salt |
1/4 teaspoon |
| 16 |
Chicken broth |
3 cups |
| 17 |
Fresh cilantro, finely chopped |
1/4 cup |
| 18 |
Fresh lime juice |
of 1 lime |
| Method |
Combine the tomatoes, 1 tablespoon of cilantro, 1 tablespoon of the scallions
, the lime zest and the lime juice in a bowl, mix well and set aside.
Heat oil in a large pan over medium-high heat, add the onions and cook until
translucent. Now add garlic, jalapeno, chili powder, cumin, coriander and salt
and cook until fragrant. Now add chicken broth and beans, and cook for 1
minute. Transfer 1 cup of the mixture to the blender and puree it. Then
return it back to the soup pot. Now add chicken, stir and cook until heated
through, for about 5 minutes. Now add the remaining cilantro and scallions in
to the soup. Serve the soup hot, topped with the tomatoes mixture and sour
cream, and the tortillas.
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| Servings -5 |
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| Introduction
of the dish |
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Beans have been a staple food in many regions of the
country. Paired with tortillas or rice, they have been enjoyed through ages.
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