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
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%