While summer has officially started, the weather here has been weird. We had a few scorchers (when the frozen yogurt pops came in handy!) followed by crazy thunderstorms. Some of them were warm, but there were some unseasonably cool days, too. I had cilantro from our produce delivery and wasn’t quite sure what to make with it. When I stumbled upon this recipe, it seemed perfect. Of course, i was missing some of the ingredients, so I improvised.
I used dry beans to make this soup, so I started the prep well in advance. I make a whole bag when I cook beans and freeze the rest for later. Once the beans were cooked, I started on the soup itself. After browning onions in oil and butter, I seasoned them with cumin, garlic powder, celery salt, and red pepper flakes. Then, I added in a pint of leftover crushed tomatoes, a pint of concentrated chicken stock and some water.
It cooked down for quite a while. Once it was pretty thick, I added in 3 cups of black beans and 2 cups of leftover crockpot roasted chicken.
I let that cook for a little while, and then added lots of cilantro on top.
Once it was cooked up, I served it with a copious amount of shredded cheese on top. That was my favorite part!