Chicken and Black Bean Soup with Mango

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As I’m sure most people are aware of we have been having serious rain here in Boulder County.  Thankfully we are staying dry but many are not as fortunate.  My heart goes out to all that have lost so much, I’ve seen it through hurricanes growing up in the Virgin Islands, and now through flooding.  It really is amazing the destruction wind and rain can do.  Please send your positive thoughts and energy.

With the cooler weather due to the storm I decided to make an easy black bean soup.  I marinated chicken breasts and allowed them to flavor the soup, using lime and cumin.  I cooked and shredded the meat before adding it to the soup.  I also pureed some of the beans to have a thicker consistency.  Lastly I topped the soup with chopped mango and cilantro.  I made enough to enjoy this two nights in a row and of course the second night was a bit better as soup tends to be.

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Chicken and Black Bean Soup with Mango (serves 4)

  • 1 lb chicken breasts
  • 3 garlic cloves, chopped
  • 1 teaspoon cumin
  • zest and juice of 1 lime
  • 1/2 teaspoon oregano
  • s&p
  • cooking spray
  • 1 tablespoon, olive oil
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 cups shredded carrots
  • 1 cup water
  • 1 teaspoon Better Than Bouillon chicken base
  • 25 oz can of black beans
  • 1 tablespoon cornstarch
  • 2 ripe mangos, peeled and chopped
  • 1/4 cup chopped cilantro
  • lime juice
  1. In a glass bowl mix garlic, cumin, zest and juice of 1 lime, oregano, and s&p.  Add chicken breasts, cover, and marinate at least 1 hour.
  2. In a pot heat olive oil over medium high heat and add the onion, 1 cup sliced carrot, and celery.  Cook until soft and starting to brown, 10 minutes or so.  Add chicken base and half the can of black beans.  Puree using an immersion blender, adding water as necessary until a smooth consistency is reached.
  3. Meanwhile heat a pan over medium high heat.  Coat with cooking spray and cook the chicken until browned and cooked through, at least 7 minutes per side.  Remove chicken from heat and shred.
  4. Add the rest of the can of black beans to the soup along with the other cup of shredded carrots and the shredded chicken.  Season with s&p.  Dissolve cornstarch in 1/4 cup of water and add to soup.  Simmer over low heat for 30 minutes.  The seasoning from the chicken added plenty of flavor to the soup and I was happy with the results.  You can always add chili powder if desired.
  5. Meanwhile mix mango, cilantro, and juice of 1 lime.
  6. Serve soup in bowls topped with mango salsa.

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