Despite the weather being a bit all over the place lately, overall it’s feeling like fall. 🍂🍁🍂 That means soup season!
This BLACK BEAN TOMATILLO SOUP is amazing!
Poach & shred 4 chicken breasts, set aside. In a stock pot over medium heat fry diced yellow onion, 3 diced jalapeño peppers (seeds and membranes removed), 3 cloves of garlic and 1 tbsp cumin. Once the onions and peppers are softened, add 8 c chicken stock, 1 cup of prepared tomatillo salsa and 1 can black beans. Bring to a boil, and then reduce heat to low for 45 minutes. Remove from heat and use an immersion blender to make this soup nice an creamy. Stir in the shredded chicken. Add salt & pepper to taste.
Divide into 4 portions. Top each with a dollop of plain Greek yogourt, shredded cheddar cheese, diced avocado and a bit of cilantro. Enjoy! 😋
