Ingredients:
For Soup:
1 can reduced salt black beans, drained but not rinsed (we want to keep the starch of the beans to thicken the soup); 15.5 oz can
1 can original tomatoes and green Chile, drained; 10 oz can
1 can reduced salt chicken broth; 14.5 oz can
1/2 cup carrots, finely diced
1/4 no. red onions, finely diced
2 nos. jalapenos, seeded and finely diced (optional)
1 tbsp cumin powder
1 tbsp chili powder
2 tbsp fresh cilantro, diced
Salt and pepper to taste
For homemade pita chips:
1-2 whole piece pita bread, depending on how much chips you would like to make
2 to 3 tbsp dried thyme
Olive oil, enough to drizzle on both sides of all pita slices
Salt and pepper, after chips is done.
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Preparation:
1. Saute diced red onions, carrots, and jalapenos (if you chose to add it!) for about 5 minutes.
2. Then add in tomatoes, black beans, chicken stock, and both cumin and chili powder.
3. Simmer soup for about 20 to 25 minutes. Season with salt and pepper.
4. Meanwhile, cut pita bread into wedges, separate and place on oven safe rack.
5. Drizzle with olive oil and thyme.
Bake in oven for about 10 to 15 minutes. Until brown and crisp.
6. Sprinkle with lots of salt and pepper while it's still hot!
7. To make it thicker, I like to mash the beans for a little bit with my spoon :)
8. Stir in chopped cilantro before serve.
Top with diced avocado, sour cream, limes wedges or diced tomatoes. Or not if you don't want to!
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