The weather is getting brisk! Try this fast and easy chicken soup from Put A Egg On It #5, which is full of great pantry recipes!
Spicy Black Bean Chicken Soup
2 15-ounce cans of black beans
2 15-ounce cans of corn
1 15-ounce can of diced tomatoes
1 medium onion
1 clove garlic, diced
2 chicken thighs
1 6-ounce jar of sofrito (or substitute homemade)
1 tablespoon of cayenne pepper
Your favorite pasta (macaroni, penne, orzo, rigatoni)
1 medium carrot, sliced
1 celery stalk, diced
1 small red bell pepper, diced
1 small jalapeño, diced
1 tablespoon tomato paste
handful of fresh cilantro
I came up with this recipe when I was literally starving in college and the base ingredients ― black beans, corn and sofrito ― were the only things in the cupboard. I mean . . . THE ONLY THINGS. I didn’t even know what sofrito was, or why it was even there. It said “soup base” which made me think of ramen: “Oh, if I add this to water, I’ll have soup!” Since then, I’ve refined it a bit and add whatever fresh ingredients I happen to have on hand. It’s become my favorite winter soup. I make a big-ass pot and put it in the fridge to eat all the time. I even make it for dinner guests, who are impressed.
Open your cans of beans and corn and rinse them thoroughly in a colander — you don’t want the goopy can juice in your soup, nor the extra salt or sugar. Once rinsed, throw the beans and corn in a 4-quart stockpot. Add in your can of diced tomatoes, including the juice if it’s a good brand. Now is the time to add your chopped up carrots, celery, red bell pepper, jalapeño, onion and garlic. You’ll notice that everything looks pretty and colorful all mixed up. Fill your stock pot with water, leaving about an inch. Turn the heat up high until the liquid starts to get hot, but don’t let it boil. Reduce heat to low medium and let it simmer for about an hour, or until the carrots are soft, stirring occasionally. About halfway through the hour, toss in in your cubed chunks of chicken thighs. You can throw in the bones too for added flavor! Now reduce the heat to low and add in your sofrito, a little tomato paste if you want it a bit more savory and cayenne pepper if you’re not a wimp and let it simmer for 15 to 20 minutes. Salt and pepper to taste.
This soup is fine by itself, but it’s extra hearty poured over pasta! Make your pasta fresh for each serving – don’t make a bunch and add it to your pot or it will suck up all the broth overnight. Garnish with and/or mix in fresh cilantro and serve! Great with corn chips too.