by Sandy Kirby Quandt
Pilot made this tasty gluten-free rotisserie chicken and black bean soup recipe the other night and I wanted to share it with you.
To speed up the prep time, you might want to de-bone the rotisserie chicken ahead of time.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 cups low-sodium chicken stock, hot
- 1 1/2 cups water, hot
- 15-ounce can black beans, rinsed and drained
- 1 8-ounce can corn, drained (you can use a cup of frozen corn, thawed, instead)
- 2 cups shredded chicken from a rotisserie chicken
- 2 tablespoons lime juice
- salt and pepper to taste
- 1/2 large avocado, cubed
In a large, heavy pot over medium-high, heat the oil.
Add the onion, celery and carrots and cook until starting to get tender, about 5 minutes.
Add the garlic and red pepper flakes, then stir until fragrant, about 1 minute.
Add the stock, water, beans, corn and chicken and bring to a simmer.
Reduce heat to medium-low and simmer for 10 minutes.
Stir in the lime juice. Season with salt and pepper to taste.
Top soup with avocado. (If you’re tempted to skip the avocado, I suggest you don’t. To me, it really enhanced the flavor of the soup.)
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I wish you well.
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