Black Bean Chicken Soup

I/2 chicken (cut into 2" X 2" )
2 chopped roma tomatoes (to boil with soup)
1 cup chopped cilantro
6 cups water
juice of 2 limes (to go with the soup) or lemons
3 cups cooked black beans
3 cups shredded cabbage
2 cups diced carrots
2 cups dice cucumber (remove seeds)
juice of two limes (to season on top before serving)
1 level tablespoon salt
1 cup chopped cilantro (for garnishing)
1 package corn tortillas

Boil the chicken with the tomatoes and cilantro for 20 minutes.  Add the carrots, cabbage, and cucumber and cook for another 5 minutes.  Add the cooked black beans and the salt. Mix well and cook for another 3 to 4 minutes on medium low heat.  Serve in soup bowls with squeezed  limes on top and cilantro tops.

*Serve with warmed corn tortillas.

Tested and tried in Chris' kitchen on 02/02/2011


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