Tuesday, May 22, 2012

Recipe: Southwestern Bean & Chicken Soup

This soup is super fast and easy once your beans are ready. The spice is easily adjusted at the table with your favorite hot-sauce, and the salsa cooked in gives a wonderful tangy flavor. Also, adding the salsa means that there are no fussy things to cut up - so it is a great one to get a young child to help with!

Just the right soup for a rainy spring day - light and warm.
I used Lonesome Whistle's Arikara beans. They are a nice white bean that hold their shape really well in longer cooking projects such as soup. They have a balanced flavor that (so far) goes with everything. It's been nice to be back at the Farmers Market and seeing Kasey, talking beans and grains with her, and looking over her booth. It is more luscious and full each year.


Southwestern Bean & Chicken Soup

3-4 cups soaked and cooked Arikara beans (or another white bean)
1-2 cups cooked chicken pieces (this is a great thing to do with leftovers from a whole roasted or rotisserie chicken)
4-5 cups chicken broth
1-2 jars of your favorite green salsa
2 tsp. cumin
1 tbl. corn or tapioca starch
Salt & pepper to taste
1/2 cup chopped fresh basil or cilantro

This is so easy it feels like cheating. In your soup pot, combine the broth, beans, and chicken. Bring to a simmer. Add the salsa. Pull out a little broth (2-3 tablespoons should do it) and whisk in the starch and cumin till there are no lumps. Gently stir it back into the soup. Allow to simmer and thicken. Just before serving, add the basil or cilantro.

Serve with corn chips, sour cream, green onions, and your favorite hot sauce.

1 comment:

  1. I have half a chicken carcass waiting for me in the frige. Now I know what will become of it!
    Thanks for the recipe!