Tortilla Soup with Black Beans- Martha Stewart



Black Bean Tortilla Soup

Ingredients
1 tbsp. vegetable oil
1 1/2 lb. boneless, skinless chicken thighs
large onion
medium poblano chiles
clove garlic
1 1/2 tsp. ground cumin
1 tsp. ground coriander
carton reduced-sodium chicken broth
water
frozen corn kernels
can black beans
1/4 c. fresh lemon juice
1/4 c. loosely packed fresh cilantro leaves
coarsely broken tortilla chips
Directions
  1. In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally. With slotted spoon, remove chicken to medium bowl once it is browned.
  2. After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.
  3. Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.
  4. Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.





Video: Quick and Easy Chicken Tortilla Soup Recipe

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Date: 01.12.2018, 20:02 / Views: 73231