When I first stumbled across this recipe I liked the looks of the ingredient list (all things I love), but I was a little leary that it would be anything more than ordinary. I was expecting it to be 'just another stew'. Instead, I was surprised by how easy it was to throw together and how much flavor it had. The cayenne gave it just enough heat without scaring me away, and the cumin added an earthy, warming feeling that I found perfect for a cold winter day.
Black Bean, Chicken, Red Pepper Stoup
- 2 tbsp olive oil, divided
- 3 chicken breasts, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 3 cans black beans, drained and rinsed
- 1 (28 oz.) can diced tomatoes
- 1 (12 oz. jar roasted red peppers, chopped
- 1 (4 oz.) can diced green chiles
- 2 tbsp cumin
- 1/2 tsp cayenne pepper (use more or less to adjust the "heat")
- Salt and pepper to taste
- 1/2 cup fresh cilantro (optional)
- 1/2 cup mexican cheddar (or other mild cheese)
- In in a large stock pot or dutch oven, heat 1 T olive oil over medium-high heat. Add chicken and cook until browned and no longer pink.
- Using a slotted spoon transfer the cooked chicken to a bowl or plate.
- In the same pot, heat another tablespoon of oil. Add the onion and cook 5 minutes or until tender.
- Add the garlic and cook 1 minute longer.
- Next, add the chicken broth, black beans, diced tomatoes, chopped red peppers, green chiles, cumin, and cayenne and mix together.
- Add the cooked chicken back into the mix and bring the pot to a boil. Once boiling, reduce heat and simmer for 45 minutes uncovered.
- Remove from heat, add salt and pepper to taste, and serve with a sprinkle of cheddar cheese and fresh cilantro (optional).
Note: If you'd like this dish to be more of a soup, just add more chicken broth (say 3 to 4 cups instead of 2).
*Original recipe adapted from one of my favorite food blogs - Annie's Eats.