SOUTHWEST BLACK BEAN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

SOUTHWEST BLACK BEAN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Sieves 30-40

INGREDIENTS:

4 pound whole chicken

22 cups vegetarian broth

4 onions, chopped

6 garlic cloves, minced

1 tablespoon EACH ground cumin, chili powder, and coriander

4 (15. 5 Oz) cans black beans, drained and rinsed

3 (15 Oz) cans sweet corn

3 (10 Oz) cans RO*TEL diced tomatoes with green chili peppers

2 (4 Oz) can fire roasted diced green chili peppers

2 cup Pace salsa

1 pint sour cream

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 DEGREES F)

1.   Baste the chicken olive oil and chili powder and Johnnie’s seasoning.

2.   Bake in preheated oven for 1hour and 20 minutes.

3.   Cover with tin foil and let arrest 20 minutes.

4.   Shred the meat.

5.   In a stock pot over medium-high heat add shredded meat and all the ingredients except the sour cream.

6.   Bring to a boil.

7.   Cover and reduce heat to simmer and simmer for about 1 hour.

ENJOY DAN:                                   BON-APPETITE!!