Colorado Chicken Soup With Black Beans, Corn and Pepitas

Recipe excerpted from 'Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year' by Betty Rosbottom
Staff Writer
Harry Zernike

Harry Zernike 

My assistant, Emily Bell, created this soup while visiting her son and daughter-in-law and their two young children who live in the mountains of Colorado. Since both parents work on the ski slopes, this comforting soup was a big hit after long days outdoors. It is based around a flavorful tomato and chicken stock to which shredded chicken, black beans, and corn are added. A garnish of toasted pepitas and cilantro blended in a food processor (like a pesto but without any oil) tops each serving.

Market note: You can use a good quality rotisserie chicken from your local supermarket. A 2 to 2 1/2 pound chicken will yield 4 cups white and dark meat. Pull meat off bones and shred or cut into thin strips.
Cooking tip: If using frozen corn, defrost and pat it dry, then sauté the kernels in 2 tablespoons olive oil in a medium skillet over medium heat. Stir often until the corn is lightly browned, 4 to 5 minutes. This will bring out the sweetness of the corn.

Recipe excerpted from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year by Betty Rosbottom, Rizzoli New York, 2016. Click here to purchase your own copy.

6
Servings
1155
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  olive oil
  • 1  Cup  chopped onion
  • 2/3  Cups  finely diced celery
  • 1/2  Cup  finely diced carrots
  • large cloves garlic, minced
  • 1 1/2  dried oregano
  • 1  Teaspoon  ground cumin
  • 1  Teaspoon  Spanish smoked paprika
  • 6  Cups  chicken broth or stock
  • 28 ounce can diced tomatoes with their juices
  • 4 - 41/2 ounce can chopped mild green chilies and any liquid
  • 4  Cups  shredded cooked chicken
  • 15 ounce can black beans, rinsed and drained
  • 2  Cups  fresh or frozen corn kernels
  • Kosher salt
  • Freshly ground black pepper
  • 1/2  Cup  roasted pepitas
  • 1/3  Cup  acked cilantro leaves

Directions

In a large, heavy pot over medium-high heat, heat the oil until hot. Add onions, celery, carrots, and garlic and sauté until vegetables are slightly softened, about 4 minutes.

Add the oregano, cumin, and smoked paprika and stir 1 minute. Add the chicken broth, tomatoes with their juices, and chilies and their liquid. Bring to a simmer, reduce heat to low, and simmer 15 minutes.


Add the chicken, black beans, and corn and simmer 5 minutes more. Season the soup with salt and pepper. (The soup can be prepared two days ahead. Cook to this stage; then cool, cover, and refrigerate. Reheat, stirring often, over medium heat.)


Place pepitas and cilantro in a food processor, and pulse until finely minced, scraping the bowl as needed.


Ladle soup into bowls and garnish each serving with a generous spoonful of the pepita mixture.

Nutritional Facts

Total Fat
42g
60%
Sugar
48g
53%
Saturated Fat
13g
54%
Cholesterol
199mg
66%
Carbohydrate, by difference
100g
77%
Protein
95g
100%
Vitamin A, RAE
77µg
11%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
40µg
44%
Calcium, Ca
489mg
49%
Choline, total
382mg
90%
Fiber, total dietary
6g
24%
Folate, total
205µg
51%
Iron, Fe
6mg
33%
Magnesium, Mg
211mg
66%
Manganese, Mn
1mg
56%
Niacin
28mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
853mg
100%
Riboflavin
1mg
91%
Selenium, Se
113µg
100%
Sodium, Na
48757mg
100%
Thiamin
1mg
91%
Water
334g
12%
Zinc, Zn
3mg
38%