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| garnished soup |
Serves 4 (but really, it's so delicious, it serves 2)
1 medium onion
1 jalapeno
3 cloves garlic
oregano, cumin, cayenne, salt, pepper
4-5 c chicken stock
1 can of diced tomatoes (with the liquid)
shredded chicken (a little goes a long way)
1 can of black beans (drained not rinsed)
garnishes: lime, cilantro, avocado, jack or mozzarella cheese, fried tortilla strips
Ahead of time, cook some chicken- whatever you have lying around. It's just getting shredded anyways. I always liberally season it with chili powder, cumin, oregano, garlic powder, onion poweder, cayenne, paprika, salt and pepper. When the chicken is liberally seasoned, it will help flavour the soup once it's shredded and put on to simmer.
Chop up the onion and jalapeno and grate the garlic- saute for a few minutes, until soft. Add in spices (I do it by feel so I don't know what the amounts are- start small and work your way up as your taste). Try 1/2 tsp cumin, 1/4 tsp oregano and 1/4 tsp cayenne to start and adjust later. Add stock, tomatoes, chicken, 1 can of black beans (drained of liquid but not rinsed off). Bring to boil and then let simmer for at least 20-30 minutes. The longer it goes, the better the flavours. Adjust salt and other seasonings at the end.
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| garnishes |
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| fried totrtilla strips |
Serve with garnishes (sliced avocado, lime wedges, shredded jack cheese, fried tortilla strips, chopped cilantro)
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| How you know when your oil is hot enough to start..bubble form around the handle of your wooden spoon (don't use plastic..) |
To fry your tortilla strips, slice up a tortilla, heat a small layer of oil (for shallow frying, not deep frying) on medium high heat and then place your strips in the oil. They only need like 30 seconds per side. Watch them carefully.
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| soup ungarnished |
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