Friday, April 8, 2011
Mixed up Weather and a Mixed-up Soup
The warmer evenings have me yearning to grill but we do not as yet have a grill. What I have done is indulged my deep love of beans by cooking up two batches for the freezer and using some in this week's recipes.
The first batch of beans were Great Northern. These were soaked overnight then bagged and tagged. The freezer will continue to soak/softening and they will cook fairly quickly in recipes. I used 2 cups in a chicken thigh and white bean braise posted earlier.
The second batch was black beans. My favorite bean. I cooked these in the crock pot after an overnight soak but did not salt them, using only a little smoked paprika for seasoning. I kept the bean firm because they, too, were destined for the freezer. But not all. About two cups were combined in the crock pot in what is basically a dump soup. I used chicken from a batch that I had poached earlier in water with a little chicken base, shredding the meat for future use. Boneless, skinless chicken breast was the loss leader this week. The poaching liquid became the "broth" because it seemed too good to throw away.
Chicken Enchilada Soup w/ Black Beans
1 cup onion -- sliced
4 cups low sodium chicken broth
12 ounces enchilada sauce -- 1 can - red
1 cup green salsa (salsa Verde)
12 ounces chicken breast, no skin, no bone, R-T-C -- cooked and shredded (2 breasts)
14 ounces black beans, cooked -- drained and rinsed, if using canned
1 teaspoon ground cumin
1 tablespoon lime juice (I used bottled)
1/2 cup Cheddar cheese -- shredded
4 Tablespoons sour cream
Combine everything but the cheese, chips and sour cream
Crush a handful of chips in the bottom of a bowl. Divide soup among bowls and garnish with sour cream and cheese.
This was so good. Cilantro would have been nice but with the price of gas I wasn't running to the store.