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Wednesday, March 17, 2010

Taste Buds: Black Bean Fajita Soup

031710_fajitaSoup

The sun has been shining in the city of LALA Land and I have been frolicking outside all day every day. That is my excuse for not being in the kitchen very much, well that and I had a ton of soup still left over frozen from previous weeks that we have been eating. Now that soup is gone however so I spent some time in the kitchen today even though it is yet again another gorgeous day.

One of the dinners that Mr. Rogue and I love is Fajitas with a side of black beans & rice, so when I was trying to come up with a new soup this week I thought about attempting to convert our favourite Fajita dinner into a soup Mr. Rogue could easily take to work. What resulted in today’s efforts was a wonderfully light soup with a flair of Fajita. Mr. Rogue came home and gave it a taste test, we both agree that it could be a little thicker so next time I make this recipe I am going to blend half of the beans before adding them to the pot.

One of the things I endeavoured to do with this recipe is to keep the peppers, onions and chicken julienned so that they kept the long thin look of the original Fajita recipe. To julienne a pepper simple remove a small slice from the top and the bottom of the pepper creating a cylinder. Cut a side of the cylinder and remove the insides, you should now have a long flat rectangle and julienning will be easy.

   RECIPE: BLACK BEAN FAJITA SOUP
INGREDIENTS
1 yellow pepper
1 green pepper
2 red peppers
1 vadilla onion
4 cloves garlic
¼ cup chopped cilantro
2 tablespoon Worchester sauce
2 tablespoon lemon juice
3 teaspoons of chilli powder
2 teaspoons soy sauce
3 tablespoon cider vinegar

12 cups low sodium organic chicken broth
3.5 cups black beans (pre-soak the night before)

RECIPE
1. Pre-soak the black beans overnight making sure to pick through them and remove any dirt or debris. I like to let mine soak overnight (about 8 hours).
2. Preheat oven to 350 degrees.
3. Julienne peppers and onion. Mince the garlic and rough chop the cilantro.
4. In a large skillet add Worchester sauce, lemon juice, chilli powder, soy sauce and cider vinegar and stir. Add in the peppers, onion, garlic and cilantro and cook over medium heat until vegetables are done.
5. Salt, pepper and sprinkle with chilli powder. Bake for 30 minutes flipping halfway through or until chicken breasts are just cooked (no pink).
6. In a large stock pot add chicken broth and black beans. Bring to a rolling boil and reduce temperature to simmer. Cook for 20 minutes.
7. Once vegetables are cooked add to the stock pot. And cook for an additional 15 minutes.
8. Once the chicken is finished let rest for 10 minutes (this preserves the juices from going everywhere once you start to cut the meat). Julienne the meat and add to the pot cook for 5 more minutes.
9. Serve immediately or separate into individual portions and freeze. Great served over rice and can be garnished with shredded cheese, sour cream, tortilla chips or salsa.

1 comment:

lilmansworld said...

That looks delicious! I love me anything mexican and I've been searching for something else beside Tortilla soup. Way to stay healthy!

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