Three Chili Chipotle Chicken Black Bean Soup with Jalapeno Cilantro Lime Greek Yogurt

September 7, 2013 in Anaheim chili, ancho chili powder, black bean, black bean, black pepper, BLOG, cherry tomato, Chicken, Chicken broth, chili, chili, chili pepper, chili powder, Cilantro, cilantro, coconut, coconut, Culture, Cumin, Dairy, Diet, flat leaf parsley, Fresno chili, Garlic, grape tomato, grape tomato, Greek Yogurt, Greek yogurt, green chili, green onion, Herbs, himalayan pink, Ingredient, italian flat leaf, Kosher salt, la baleine, Legume, Lime, lime juice, Low Glycemic, Milk, Oil, olive oil, Onion, Oregano, oregano mexican, Parsley, parsley, pepper, Protein, Recipes, Roma tomato, salt, scallion, serrano, smoked, sonoma sea salt, Spanish, Spice, tomatillo, Tomato, Vegetable, water, white onion, yogurt by Dishes For Life

Three Chili Chipolte Chicken Black Bean Soup with Jalepeno Cilantro Lime Greek Yogurt

Three Chili Chipotle Chicken Black Bean Soup with Jalapeno Cilantro Lime Greek Yogurt

 
Looking for some flavor with a little heat? Try this soup to satisfy your chili tooth! Black beans are known for their low impact on blood sugar with slowly digested carbs and resistant starch. They are a good source of manganese, magnesium, and thiamin, potassium and iron. Soaking them yourself also gives benefits to gut flora maximization. Chili peppers are rich in vitamin C and a know for their anti-inflammatory properties.
 

Ingredients you’ll need: Serves 4-6

Three Chilis Black Bean Soup:
3 cans of organic black beans or 1 ½ cups dried organic black beans soaked in water overnight and rinsed well.
2 tbsp. extra virgin olive oil or coconut oil
1 whole white onion – diced
2 cloves fresh garlic – diced
1 quart(approx.) organic chicken stock and/or water – enough to cover beans in your pot.
½ tsp. sea salt – or to taste
½ tsp. freshly cracked pepper – or to taste
1 tbsp. ground cumin 1 tsp. ground coriander
1/2 Serrano chili pepper- stems and seeds removed and diced
1/2 Jalapeno chili pepper – stems and seeds removed and diced
1/2 Fresno chili pepper – stems and seeds removed and diced
1 cup fresh tomatoes – grape, roma, or cherry
½ lime – squeezed for juice

Chipotle Chicken:
1 large or 2 small organic chicken breasts – seasoned with salt and pepper and oven roasted and shredded
2 tsp. Adobo sauce or other Mexican smoked jalapeno chili sauce or seasoning.

Jalapeno Cilantro Lime Greek Yogurt:
1 cup Greek Yogurt – homemade or store bought (organic)
1/2 Serrano chili pepper- stems and seeds removed and diced
1/2 Jalapeno chili pepper – stems and seeds removed and diced
1/2 Fresno chili pepper – stems and seeds removed and diced
1 lime- sliced thin in the middle for garnish, the ends squeezed for juice
1 cup fresh cilantro, rough chopped – extra sprigs for garnish
½ cup fresh Italian flat leaf parsley, rough chopped
¼ tsp. sea salt
¼ tsp. freshly ground white pepper

2 scallions (green onions) chopped for garnish

How to prepare: Start with the Jalapeno Cilantro Lime Greek Yogurt.

In a small bowl food processor or blender add Greek yogurt, chili peppers, cilantro, parsley, salt, white pepper, and lime juice. Blend until all ingredients are incorporated well and almost liquified. Chill in the refrigerator until time to serve.

Three Chilis Black Bean Soup: In a enamel cast iron pot, saute’ on medium high heat the white onions until they start to soften. Add the garlic, salt, pepper, cumin, and coriander. Reduce heat to medium and saute’ for 3 minutes. Add the chili peppers, tomatoes, and beans and cover with chicken stock and or water. Cover and simmer for 30 minutes for canned beans and 1-2 hours for soaked black beans-or until soft and cooked through. If the level of the liquid reduces below the level of the beans, add more water, not to cover, but to bring just up to the level of the beans. Remove from heat. Remove a ladle full of the mixture and set aside. Next, with a hand held blending stick or with a blender, puree’ the remaining mixture. Taste for any salt and or other spices needed for your liking. Then add the set aside mixture back into the puree’ with half of the shredded chipotle chicken and simmer for another 15 minutes with the lid off.

Serve in bowls with garnishes of chipotle chicken, lime slices, green onions, cilantro sprigs, and Jalapeno Cilantro Lime Greek Yogurt. Enjoy!