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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, September 14, 2017

Chipotle Chicken and Black Bean Soup


The chipotle chile pepper gained fame many years across the U.S., thanks to certain fast-food concoctions, but this deeply flavored, smoked chile—usually jalapeno—deserves a little better recognition, in my opinion. This simple soup features southwestern/Tex-Mex ingredients with the flavor of chipotle in adobo sauce taking center stage.

Usually, store-bought chipotle chiles come canned in adobo sauce—a Mexican staple made from dried chiles, vinegar, garlic, herbs, and spices. It’s rich and smoky with a touch of heat. Together, the chipotle and adobo sauce form the base of this simple, easy chicken and black bean soup. I think you’ll like the flavor.

Serves 4

Ingredients
  • 2 tbsp olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 3 chipotle chile peppers in adobo sauce, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • sea salt
  • freshly ground black pepper
  • 3 cups chicken broth
  • 3 cups cooked shredded chicken breast
  • 2-1/2 cups canned black beans, drained and rinsed
  • 2 tbsp adobo sauce
  • shredded cheese and sour cream, for serving
Preparation
  1. Heat a soup pot over medium heat and add the oil. Add the onion, bell pepper, chipotle chile peppers, and garlic and cook, stirring a few times, until beginning to soften, 5 minutes.
  2. Stir in the oregano and cumin and season with salt and pepper. Cook 1 minute.
  3. Add the broth, chicken, beans, and adobo sauce and bring to a simmer. Reduce the heat to low and cook, covered, until the vegetables have softened and the soup is hot throughout, about 10 minutes. Re-season with salt and pepper, as needed.
Onion Mixture Beginning to Cook

Oregano Mixture Added

Broth Mixture Added
Divide the soup among 4 bowls and pass cheese and sour cream at the table for topping.

Chipotle Chicken and Black Bean Soup

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