This is one of my favourite ways to use leftover roast chicken. I always use the bones of the chicken to make broth in the slow cooker (as you can see in this post), and this very tasty soup uses that broth as well as a little leftover shredded chicken and some pantry and freezer staples to create a big pot of deliciousness that will provide you with at least a couple of dinners for very little cost. What’s not to love about that?
Chicken & Black Bean Soup
1 brown onion, diced
1-2 cloves garlic, crushed
1 red capsicum, diced
2 tsp cumin
1 tsp paprika
Pinch ground chilli (optional – leave out if you have kids who don’t like spice)
400-500g black beans, drained weight (either cooked from dried beans, or approx 2 cans)
1 tin diced tomatoes
2 cups (approx) corn kernels, fresh or frozen
1-2 tablespoons stock paste (vegetable or chicken) – to taste
2 litres (approx) chicken broth
1 cup (or more if you have it) leftover shredded roast chicken
To serve: diced avocado, chopped coriander, fresh lime wedges
- Add a dash of olive oil to a large soup pot. Cook diced onion and garlic over medium heat until softened.
- Add spices and heat, stirring, until fragrant.
- Add capsicum and cook another two minutes.
- Add all other ingredients, bring to boil, then reduce to simmer for approximately 20 minutes. Adjust seasoning to taste.
- Serve in bowls topped with diced avocado, chopped coriander and a squeeze of lime. We grownups like to add a good dash of Tabasco to ours, too.
I use black beans that I have cooked from dry in my slow cooker and stored in the freezer. You can see the video where I show how I do this here. You can use canned beans if you prefer.
The stock paste I use to give depth of flavour to the soup is a Thermomix Vegetable Stock Paste, but you don’t need a Thermomix to make one – there’s a great non-Thermomix recipe here.
We like to serve these with spinach and cheese quesadillas for dipping and mopping up the rest of the soup in our bowls. Use good quality wholegrain wraps or make your own.
Quesadillas (makes 4):
8 good quality wholegrain wraps (try to avoid the supermarket preservative-laden ones)
2 cups grated tasty cheese
2 good handfuls baby spinach
- Heat a frying pan to medium heat.
- Lay one wrap in the pan, top with ½ cup grated cheese and some of the spinach, then lay another wrap on top.
- As the cheese melts, press the top wrap down so the wraps stick together.
- When golden brown on one side, flip and brown on the other side. Cut into wedges and serve with the soup.