7. Add the stock, tomato sauce, salt, chili powder and red pepper flakes and cook for about an hour or until beans are soft and fully cooked.
WELCOME to my first co-hosting party! I am co-hosting a party with Christina from Its A Keeper. I have been following her blog since I’ve started mine. She has some amazing recipes on her blog, she has been featured on Television, magazines and has published books. I am very honored to be hosting a party with her!
This is the first time I’ve made this soup, I was very surprised how well it turned out. I used to eat it all the time when I worked at the restaurant and always wanted to try making it. I am glad I did and it wasn’t hard at all!
5-6 chicken tenders (or 2 chicken breasts)
9 cups of water (it will cook down to about 7 1/2 to 8 cups of stock)
2 bay leaves
1 tsp coriander
3 tbs olive oil
1/2 cup chopped onion
1 cup chopped tomatoes
3 garlic cloves
1 tbs lime juice
1 can of corn
3/4 cup black beans (dry, soaked for a couple of hours)
7-8 cups of stock
4-5 oz of tomato sauce
1/2 to 1 tsp red pepper flakes (per taste)
1 tsp chili powder
5 shredded chicken tenders
Monterey Jack cheese, sour cream and tortilla strips for topping
1. In a medium pot combine water, chicken, bay leaves and coriander and cook for 2 hours on medium low heat. Stir occasionally.
2. Set the chicken and the stock aside for now. (Shred the chicken once its cooled a little)
4. Add the onion and saute until transparent