Prepared-Not-Scared Cookbook by Laura Robins

Author:Laura Robins
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2020-04-15T00:00:00+00:00

Chicken & Black Bean Soup

1/4 cup dried onions

1/4 cup dried carrots

1 cup water

2 tablespoons olive oil

2 teaspoons dried garlic

2 dried ancho chiles (poblano) stemmed, seeded and chopped

4 cups water

8 cubes chicken bouillon

2 cups dry black beans

1 teaspoon cumin seeds, toasted and ground

1/2 cup dried cilantro flakes

2 cans (15 ounces each) chicken chunks, with liquid

2 teaspoons vinegar

Salt & pepper

1/2 cup dry sour cream + 1/2 cup water

Salsa

Rehydrate onions and carrots in 1 cup water for 15 minutes. Drain.

In a large pot over high heat, add oil. Add onions, carrots, garlic and chiles. Stir and mix constantly until cooked through. Add 4 cups water, bouillon, black beans and cumin. Turn down heat to medium-low and simmer uncovered for 1 hour or until beans are soft. Add cilantro. (To make this a creamy soup, puree it in a blender then return it to the pot.) Add chicken and heat through. Add vinegar and salt and pepper to taste. In a small bowl, mix dry sour cream and water until smooth. Garnish with sour cream and salsa. Makes 4–6 servings.

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