Cooking and Serving: 40 minutes | 6 servings
Ingredients
4 tablespoons (56 g) extra virgin olive oil | 1 small yellow onion, peeled and diced | 5 tablespoons (45 g) basic gum-free gluten free flour blend
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 servings
Ingredients
4 tablespoons (56 g) extra virgin olive oil
1 small yellow onion, peeled and diced
5 tablespoons (45 g) basic gum-free gluten free flour blend
1 28- ounce (28 ounces) can tomato puree, (or whole peeled tomatoes, pureed
½ small can (3 ounces) (1/2 small can) tomato paste
1 can (10 ounces) diced tomatoes, with their juices
½ can (2 ounces) diced (mild) green chiles
1 ½ cups (12 fluid ounces) chicken stock
¼ teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons smoked Spanish paprika
1 ½ teaspoons ground chili powder
¼ teaspoon dried oregano, pressed between your fingers and palm to release
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound skinless boneless chicken breasts
1 can (15 ounces) black beans, drained and rinsed
10 ounces frozen whole kernel corn
1 can (15 ounces) refried beans, (See Recipe Notes)
½ cup sour cream, for serving
4 ounces shredded cheese, (a combination of sharp cheddar and Monterey Jack
Crushed gluten free tortilla chips, for serving
Instructions
In a large, heavy-bottom saucepan with a lid, heat 2 tablespoons of olive oil.
Place the chicken breasts in the soup and press them down to submerge them.
step and proceed immediately to Step 3.
Add the black beans, corn and refried beans to the soup, and stir to combine,.
cheese and crushed tortilla chips.
Notes
* ½ cup sour cream, for serving
* 4 ounces shredded cheese, (a combination of sharp cheddar and Monterey Jack
cheeses is nice) for serving
* Crushed gluten free tortilla chips, for serving
* In a large, heavy-bottom saucepan with a lid, heat 2 tablespoons of olive oil
over medium heat. Add the diced onion and sauté, stirring occasionally, until
translucent (about 6 minutes). Add the remaining 2 tablespoons olive oil, and
stir to combine. Add the flour blend, and stir frequently until the oil is
thickened and the mixture starts to become fragrant, about 1 minute. Reduce
the heat to low, and add the tomato puree, tomato paste, diced tomatoes,
green chiles, stock, garlic powder, cumin, paprika, chili powder, oregano,
salt and pepper, stir to combine well. Raise the heat to medium, and bring
the mixture to a simmer.
* Place the chicken breasts in the soup and press them down to submerge them
completely in the liquid. Cover the saucepan with the lid, and cook until the
chicken is opaque throughout (about 8 minutes, depending upon the thickness
of the chicken breasts). Uncover the saucepan, transfer the cooked chicken to
a plate or cutting board and shred the chicken with two forks while it’s
still warm. If you are serving with ground beef instead of chicken, skip this
step and proceed immediately to Step 3.
* Add the black beans, corn and refried beans to the soup, and stir to combine,
making sure the refried beans are incorporated fully. Ladle the soup into
bowls, top with shredded chicken (or ground beef), sour cream, shredded
cheese and crushed tortilla chips.
If you don’t have refried beans, you can use another 15-ounce can of canned
black beans, drained (not rinsed) and pureed.
I made my own tortilla chips 3-inch x 1 1/2-inch strips, tossing them generously with extra-virgin olive oil
and kosher salt, spreading into an even layer on a lined baking sheet and baking
them at 375°F for about 10 minute or until lightly golden brown all over. They
Nutrition information is automatically calculated, so should only be used as an