Black Bean Chicken Rice Soup Food

ULTIMATE BLACK BEAN AND RICE SOUP

Steps:

• In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
• Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
• Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
• Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
• Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

BLACK BEAN AND CHICKEN SOUP

Steps:

• In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

SOUTHWEST BLACK BEAN SOUP

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

QUICK BLACK BEAN SOUP

Steps:

• Drain some of the liquid from 2 cans black beans.
• Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
• Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

CROCK POT BLACK BEAN AND BROWN RICE SOUP

Steps:

• Add three cans of black beans to a 3-quart or larger Crock Pot.
• Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
• Cook on low 6 - 8 hours.
• Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
• Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
• Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
• Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

CHICKEN WITH BLACK BEANS AND RICE

Steps:

• In a large pan, heat olive oil and add red pepper flakes.
• Add onion and garlic, and cook until onion is tender.
• Increase heat, add chicken, stirring until cooked.
• Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
• Add black beans, pimentos, remaining spices, and balsamic vinegar.
• Blend and simmer uncovered for 30 minutes, reseasoning if needed.
• While beans are simmering, bring broth to boil in a pan, add rice.
• Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
• Serve bean mixture over rice.

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

BEAN SOUP WITH RICE

Steps:

• Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
• Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SOUTHWEST CHICKEN BLACK BEAN SOUP

Steps:

• In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
• Dice and set aside.
• Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
• Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
• Melt margarine in a large stock pot.
• Sauté pepper and onion mixture until soft.
• Add can of crushed tomatoes, stirring.
• Add three cans of black beans, undrained.
• Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
• Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
• Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
• Serve with Recipe #43730.

SLOW COOKER BLACK BEAN AND RICE SOUP

Steps:

• Add black beans through salsa to a 6-quart slow cooker then add 2-1/2 cups broth and stir to combine. Cover then cook on HIGH for 3-4 hours or LOW for 5-6 hours (depending on how big the peppers were chopped.) Scoop approximately 1/3 or 1/2 of the soup into a blender then blend until very smooth. NOTE: you may need to do this in batches as hot liquid expands while being blended! Add blended soup back into the slow cooker then stir to combine.
• Meanwhile, when soup has 20 minutes left to cook, bring rice and remaining 1-1/4 cups broth to a boil in a small saucepan. Place a lid on top then turn the heat down to low and simmer rice for 10 minutes. Remove pan from the heat then let sit and steam with the lid on for 5 minutes. Stir cooked rice into the soup then add a little bit of lime juice at a time until desired taste is reached. Add more salt if necessary then let soup sit and thicken for 15 minute before serving with toppings.

BLACK BEAN SOUP WITH RICE AND SHERRY

Steps:

• Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
• Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
• Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
• In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
• Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.

CUBAN BLACK BEANS CHICKEN WITH RICE

Steps:

• Preheat your oven to 400 degrees F.
• Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
• In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.
• Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
• **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
• In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.
• At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
• Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
• Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
• Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
• To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
• Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.

CHICKEN, BLACK BEAN AND RICE SOUP

Steps:

• Saute onion and garlic in oil until tender.
• Stir in the remaining ingredients and heat through.

BLACK BEAN AND RICE SOUP

Steps:

• In a large soup pot, heat olive oil and add the onion and celery and sauté until the onions and celery become soft and translucent about 3 to 5 minutes. Add the stock, water, salt, cayenne pepper, and black beans.
• Bring soup to a low boil. Lower the heat and simmer for 15 minutes.
• In the meantime, prepare the rice and follow the directions of the package to steam the rice.
• Finally, add the cooked rice into the bean soup and stir until well combined for about 2 minutes, or until heated through. Turn off the heat.
• Taste the soup and season with salt and pepper to taste.
• Serve with some grated Parmigiano cheese on top. Serve warm.
• Serves 6 to 8

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
• Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
• Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

CHICKEN BLACK BEAN AND RICE SOUP

Steps:

• In a large Dutch oven or soup kettle, heat the olive oil and add the onion and jalapeno pepper. Cook for about 4 to 5 minutes, stirring occasionally.
• Add the remaining ingredients, stir to combine well. Over medium to medium-high heat bring to a boil. Reduce heat and simmer until rice is tender, stirring occasionally. Serve with sour cream, cheddar cheese, and tortilla chips, if desired or top with your favorites.

BLACK BEAN CHICKEN RICE SOUP

Steps:

• In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
• Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
• Serve with cheese.

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

CHICKEN, RICE AND BLACK BEAN TORTILLA SOUP

Steps:

• In Dutch oven or large saucepan, sauté onion in oil over medium heat. Add chicken broth, tomatoes with green chilies, chopped green chilies, chicken or turkey breast, beans, corn and rice. Cover and simmer for 20 minutes. Stir in lime juice. Just before serving, pour into soup bowls; top with tortilla chips and shredded mozzarella cheese and optional avocado. Makes 4-6 servings.

SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken and stirring onions after 2 min.
• Add tomatoes, beans, ham and hot sauce; stir. Simmer on low heat 10 min. or until chicken is done (165ºF), turning chicken after 5 min.
• Serve over hot rice.