Ingredients
- 2 large chicken breasts with bone, skinless
- 6 cups water
- 2 large carrots, trimmed and peeled
- 4 large plum tomatoes, washed and trimmed
- ½ large white onion, cut in half
- 4 or 5 cloves garlic
- 1 ounce smoked bacon, diced
- 2 16-ounce cans black beans, rinsed and drained
- 1 tablespoon fresh oregano leaves
- Pinch freshly ground black pepper
- Red chili flakes for garnish
- 4 tablespoons grated dry aged cheese like Cheddar or a dry goat
- Nutritional Information
Nutritional analysis per serving (4 servings)
502 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 18 grams dietary fiber; 5 grams sugars; 41 grams protein; 84 milligrams cholesterol; 521 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
- Slice carrots, tomatoes and onion in a food processor with steel blade.
- Mince garlic in processor to make 1 tablespoon.
- Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
- Meanwhile remove chicken from bones.
- When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
- Spoon stew into bowls; garnish with hot chili flakes and cheese.
Dining and Cooking