Caribbean Black Bean Soup

Once again another great find from Cookie Madness. But alas, not a dessert! This soup is so very easy and yum! I made it vegetarian so omitted the chicken, but the flavors are so great you will please the whole family!


1/2 cup diced onion
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 teaspoon minced garlic
1 (14-oz.) can fire-roasted diced tomatoes
1 (8-oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 pound chicken breast tenders
2 (15-oz.) cans black beans, drained*
1/2 teaspoon salt
Toppings: diced avocado, chopped fresh cilantro, sour cream

* Since I opted for the vegetarian option, I used 3 cans of black beans to insure a hearty soup.

1. Sauté onion, brown sugar, chili powder,cumin, and coriander in hot oil in a Dutch Oven, or other large pot, over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.

2. Stir in tomatoes, tomato sauce, chicken broth, orange juice, and tomato paste until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven.** Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.

**For the vegetarian option, I let the mixture simmer for ~45 minutes, then added the black beans.

Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.



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