Black Bean SoupPin It
1/2 split chicken, or 2 breasts (bone in)
8 oz dried black beans (or 3 cans)
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 jalapeno peppers, minced (optional)
1 tsp olive oil, vegetable oil, or butter
1 can diced tomatoes (or 2 cans rotel)
2 tsp cumin
1/4 cup chili seasoning
1 tsp salt
1 tsp pepper
1 tsp garlic salt
Boil chicken in large stock pot until fully cooked. Remove chicken from pot, let cool, and shred. Add beans to chicken broth and cook until tender. While beans are cooking, saute onion, bell pepper, garlic, jalapenos, and oil in skillet over medium heat. Add to chicken broth, along with tomatoes and seasoning. Let simmer for 20 minutes. Top with cheddar cheese and sliced jalapeno peppers before serving.
You may use any type of canned tomatoes you have in place of the diced. 2 tsp. chili powder can be substituted for chili seasoning.