Ingredients
- 2 Tablespoons olive oil
- 1 Cup chopped onion
- 2/3 Cup finely diced celery
- 1/2 Cup finely diced carrots
- 2 large cloves garlic, minced
- 1 1/2 Dried oregano
- 1 Teaspoon ground cumin
- 1 Teaspoon Spanish smoked paprika
- 6 Cups chicken broth or stock
- 1 28 ounce can diced tomatoes with their juices
- 1 4 - 41/2 ounce can chopped mild green chilies and any liquid
- 4 Cups shredded cooked chicken
- 1 15 ounce can black beans, rinsed and drained
- 2 Cups fresh or frozen corn kernels
- Kosher salt
- Freshly ground black pepper
- 1/2 Cup roasted pepitas
- 1/3 Cup acked cilantro leaves
Preparation
Step 1
In a large, heavy pot over medium-high heat, heat the oil until hot. Add onions, celery, carrots, and garlic and sauté until vegetables are slightly softened, about 4 minutes.
Add the oregano, cumin, and smoked paprika and stir 1 minute. Add the chicken broth, tomatoes with their juices, and chilies and their liquid. Bring to a simmer, reduce heat to low, and simmer 15 minutes.
Add the chicken, black beans, and corn and simmer 5 minutes more. Season the soup with salt and pepper. (The soup can be prepared two days ahead. Cook to this stage; then cool, cover, and refrigerate. Reheat, stirring often, over medium heat.)
Place pepitas and cilantro in a food processor, and pulse until finely minced, scraping the bowl as needed.
Ladle soup into bowls and garnish each serving with a generous spoonful of the pepita mixture.
In a large, heavy pot over medium-high heat, heat the oil until hot. Add onions, celery, carrots, and garlic and sauté until vegetables are slightly softened, about 4 minutes.
Add the oregano, cumin, and smoked paprika and stir 1 minute. Add the chicken broth, tomatoes with their juices, and chilies and their liquid. Bring to a simmer, reduce heat to low, and simmer 15 minutes.
Add the chicken, black beans, and corn and simmer 5 minutes more. Season the soup with salt and pepper. (The soup can be prepared two days ahead. Cook to this stage; then cool, cover, and refrigerate. Reheat, stirring often, over medium heat.)
Place pepitas and cilantro in a food processor, and pulse until finely minced, scraping the bowl as needed.
Ladle soup into bowls and garnish each serving with a generous spoonful of the pepita mixture.