I cooked an extra chicken breast on Sunday and didn’t end up using it for any of my Super Bowl dishes. There was also about a cup of black beans sitting in their cooking liquid in the refrigerator.
So, I did what any home cook does best. I used it up.
This was a super, super quick dish thanks to the fact that most everything was already cooked.
I diced a jalapeno and yellow onion. Softened them in some oil.
Then tossed in the chicken stock, spiced it up and threw in the other main ingredients.
A boil. A simmer. And dinner.
Recipe for spicy shredded chicken and black bean soup
- 1 chicken breast, shredded
- 1 cup black bean
- 4 cups chicken stock
- 1 jalapeno pepper, diced
- 1 yellow onion, diced
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/2 teaspoon chili powder
- salt and pepper to taste
Let the jalapeno and onion soften in the pot for about five minutes. Add the chicken stock, bay leaf, chili powder, cumin, black beans and chicken. Bring it to a boil.
Reduce it to a simmer and let it reduce for about 20 minutes. Serve with a dollop of Greek yogurt and cilantro.