Colorado Chicken Soup With Black Beans, Corn and Pepitas

By Marlenew

Ingredients

• 2 Tablespoons olive oil
• 1 Cup chopped onion
• 2/3 Cup finely diced celery
• 1/2 Cup finely diced carrots
• 2 large cloves garlic, minced
• 1 1/2 Dried oregano
• 1 Teaspoon ground cumin
• 1 Teaspoon Spanish smoked paprika
• 6 Cups chicken broth or stock
• 1 28 ounce can diced tomatoes with their juices
• 1 4 - 41/2 ounce can chopped mild green chilies and any liquid
• 4 Cups shredded cooked chicken
• 1 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

Details

Adapted from thedailymeal.com

Preparation

Step 1

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.

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.