I have absolutely no clue what the heck happened to June and July, but it appears it’s August which to me means back to school and thank the Lord FOOTBALL!!! I love all things soups, stews, slow cooked goodness that I can graze on all day and this Black Bean Soup Recipe with Chicken and Masa Dumplings resembles that to the T. It is incredibly simple to make with a total of 11 ingredients, not including all the topping accessorizing you can do. Don’t worry I give you the option for easy and a bit more :-).
This soup needs to have pulled chicken into it to help bring flavor and texture to it. Now because I don’t want to wait all day for the slow cooker to cook this thing down I boiled the you know what out of it. Let me show you real quick how to do this. First, season the chicken on both sides with salt and pepper and sear them until golden brown in a sauce pot over high heat in a tad bit of olive oil. Once they’re brown submerge them in chicken stock or water, put on a lid and boil it for 1 hour.
You may need to add a bit more water into the pot because there is a good chance while boiling it the liquid will evaporate. No problem just add as much as you need until it’s ready to start pulling.
Use two forks to pull it apart and set it aside until it’s ready to go into the black bean soup. Feel free to season it a little more with salt and pepper as the liquid you boiled it in can dilute the flavor a bit.
So just to be clear here, we made pulled slow cooked chicken in 1 hour on the stovetop, not 4 to 6 hours in a slow cooker. You’re welcome J. Actually learned doing it this way by accident when I was working in the restaurant industry and had to have pulled chicken for something and only had 1 hour to do it.
To make the soup start by roasting off some garlic, onions and poblano peppers over medium heat until they are browned. This takes about 10 minutes to do it. Next add in the brown beans, cumin, paprika, oregano and stock. From there it’s all about simmering it until the beans are tender, which takes about an hour or so. Now, there are two things you can do here. You can either put in the pulled chicken and mashed everything down with a potato masher. OR, you can puree the black bean soup until it is smooth and then stir in the chicken. Both ways are great, simply up to you.
Now, on to the masa dumplings. My first experience with masa harina was when I made the Mexican Champurrado with Kahlua Marshamallows. This time though I didn’t need it as a thickening agent like I did in the champurrado, but wanted to use it to make dumplings.
Bob’s Red Mill makes a finely ground masa harina that is out of this world delicious. I’ve had other masa’s but they were like powder and honestly there were times I questioned whether or not it was even corn. If you aren’t familiar with masa, it’s a corn flour that is made by soaking the corn in lime water and is then ground into masa. It’s awesome and if you love Mexican food then you have to have bag on hand. The masa balls consist of masa harina, shredded Chihuahua cheese and salt. That’s it. Form the balls and then when it’s time to eat simply drop them in the soup and let them cook for a few minutes.
Ok so now for the toppings. I know I can get crazy when it comes to this stuff so let me just say that you don’t need a single one of these, the soup is delicious all by itself. I simply roasted up some corn in the oven and trimmed it down and added it over top of the soup along with some sliced avocado, radishes, cilantro leaves and green onions. In the end those flavor combos are magnificent and definitely recommend all of the toppings, but understand if it is a bit overkill for you.
Don’t forget to follow my good friends at Bob’s Red Mill on their social channels below:
- 4 boneless skinless chicken breasts
- 2 tablespoons of olive oil
- 96 ounces of chicken stock
- ½ small diced yellow onion
- 3 finely minced cloves of garlic
- 1 seeded and small diced poblano pepper
- 5 cans of strained and rinsed black beans
- 1 ½ tablespoons of ground cumin
- 1 tablespoon of dry oregano
- ½ teaspoon of paprika
- Kosher salt and fresh cracked pepper to taste
- 2 cups of Bob’s Red Mill Masa Harina
- 1 cup of water
- 1 teaspoon of salt
- 4 ounces of shredded Chihuahua cheese (can substitute with Monterey jack)
- Chicken: Season the chicken breasts on all sides with salt and pepper and sear them in a medium size sauce pot on high heat with 1 tablespoon of olive oil until golden brown.
- Once they’re brown add in 32 ounces of chicken stock, place on the lid and boil for 1 hour or until it easily pulls apart. Set aside.
- Soup: Add the onions, garlic and peppers to a large pot on medium-high heat in 1 tablespoon of olive and cook until browned, about 10 minutes.
- Next, add in the beans, remaining chicken stock, cumin, oregano and paprika and simmer for 1 hour or until the beans are tender.
- Add in the chicken and mash with a hand masher or puree the soup in a blender before adding in the chicken. Season with salt and pepper and keep warm.
- Dumplings: Combine all of the ingredients in a medium size bowl until combined and form mini 1” balls. Cook them by adding them to the soup 5 to 6 minutes before serving.
- Optional garnishes: Roasted corn kernels, sliced avocado, sliced radishes, cilantro and sliced green onions.