Tuesday, September 30, 2008

Caribbean Black Bean Soup

1/2 cup diced onion
2 Tbsp. brown sugar
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. ground coriander
1 Tbsp. olive oil
1 tsp. minced garlic
1 can fire roasted diced tomatoes
1 (8 oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 lb. chicken breast tenders
2 cans black beans, drained
1/2 tsp salt

Saute onion and next 4 ingredients in hot oil in a Dutch oven over medium heat until tender and fragrant. Add garlice and cook one minute.

Stir in tomatoes adn next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans and cook 10 minutes. Stir in salt. Serve.

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