Spicy Chicken Soup with Black Beans Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces | ||
| Celery stalks | 2 Medium | |
| Garlic | 2 Clove (5gm), minced | |
| 4 cups lower sodium chicken broth | ||
| Canned black beans | 1 Cup (16 tbs), drained, rinsed | |
| 1/2 cup canned diced tomatoes with chilies | ||
| Sour cream | 4 Tablespoon | |
| Cilantro | 1 Tablespoon, finely chopped | |
Directions
1. Heat oil in a large saucepan over high heat. Add chicken and cook, stirring as needed, until browned, about 5 minutes. Add celery; reduce heat to medium and cook until celery is bright green and crisp-tender, about 3 minutes longer. Add garlic and cook until fragrant, about 1 minute.
2. Stir in broth, scraping up any browned bits from the bottom of the pan. Add beans and tomatoes and bringto a boil. Reduce heat to low and simmer until chicken is cooked through, 10 to 13 minutes. Serve, topped with sour cream and cilantro.
2. Stir in broth, scraping up any browned bits from the bottom of the pan. Add beans and tomatoes and bringto a boil. Reduce heat to low and simmer until chicken is cooked through, 10 to 13 minutes. Serve, topped with sour cream and cilantro.
Chef
