1 cup celery, diced small (leaves too if available)
2 tsp olive oil
1 tbl ground cumin
1 tble chile powder
1 tsp celery seed
1 tsp garlic powder
4 cups chicken broth
1 can vegetable broth
1 can petite cut tomatoes
1 cup salsa or picante sauce
6-8 drops hot sauce (I use Crystal Sauce)
1 or 2 cans black beans (not drained)
2 cups cooked chicken, cut in very small pieces
1 cup cilantro leaves and stems, chopped very small
3 tbl fresh lime juice
sour cream, for serving
sharp chedder cheese, shredded
Instructions
In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft. Add the ground cumin, chile powder, celery seed, and garlic and saute for about 2 minutes more.
Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. Then taste for hotness and add hot sauce if desired. Add black beans and chicken and simmer 15 to 20 minutes. While the soup simmers, wash, dry and chop enough cilantro to fill 1 cup, and squeeze enough limes for 3 tbl juice.
Add chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more. Serve hot with sour cream, chedder cheese and additional chopped cilantro.
Originally Submitted
1/13/2013
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