|I think soup might be one of my very favorite things to cook. When I was doing my morning coffee reading and saw that there was an IMBB event today, my thoughts immediately turned to Derrick asking when I was going to participate again, and then to soup. I thought that a hot bowlful would make a perfect January lunch, so off to the store I went. This soup is based on the citrusey black beans I make for our nachos - hence the garnishes and the name. Many thanks to Cathy at my little kitchen for hosting this round!|
|For the soup:|
5-6 oz shredded chicken meat
2 cans black beans, drained
1 tsp olive oil
2 medium yellow onions, in half-inch dice
4 cups chicken stock
2 shots Grand Marnier
1 Tbsp coriander
1 tsp chipotle powder
1 tsp cumin
salt & pepper to taste
|For the shallot relish:|
1-inch chunk of gingerroot
salt & pepper to taste
Other tasty toppings you might like:
1. Peel your shallots, and chop them into quarter inch dice. Stick them in a bowl or a jar. (I like to use an old jam jar, so I can shake up the relish as it marinates.)
2. Mince the ginger. Add about 2 teaspoons to the jar.
3. Chop some cilantro roughly. Add about a teaspoon to the jar.
4. Squeeze limes into your jar until the mixture is covered. Salt & pepper to taste. Put it in the fridge to rest until the soup is ready. It will keep for 2-3 days, but is best served a few hours after you make it.
1. Chop onions into half-inch dice. Caramelize them in the olive oil over medium-high, until golden-brown. Add the cumin, chipotle, and coriander; stir for a few moments. Take care to not let the spices burn.
2. Add the Grand Marnier. Scrape up anything that might be stuck to the bottom of your pot. Add the beans. Stir well. Add the chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
3. Use a blender or a stick blender to puree the soup. I use a stick blender and leave the texture a little rough. Stir in the shredded chicken, and add salt and pepper to taste.
The chips (if you want to bake them yourself)
1. Preheat the oven to 475. Turn on the convection fan, if you have one.
2. Cut corn tortillas into wedges - I do 8 to a tortilla.
3. Arrange the wedges on a baking sheet. Mist with water, and sprinkle salt & smoked paprika over the chips.
4. Bake for 5 minutes. Check frequently - they go from perfect to burned in about 3 heartbeats. Serve warm.
1. Ladle soup into warm bowls.
2. Top with a dollop of sour cream, a spoonful of shallot relish, and a spoonful of avocado chunks.
3. Serve with warm tortilla chips and a beer.