Chicken and Black Bean Chili Soup

Last week was just terrible, blustery and viciously cold in Beijing, as well as viciously polluted. While it’s cleared up for the holiday, the AQI hit over 500 several times, and was well over 300 on average. Feeling like absolute rubbish, I went on a little bit of a soup kick.
First, I made Chicken and Black Bean Chili Soup.

This proved to be simple enough to make on a weeknight, if you have 20 minutes to chop things and 30 minutes to simmer the soup, and if you use canned ingredients as opposed to soaking and cooking dried beans.

In a small pot I brought water to a boil and added in about ¾ cup of brown rice to cook. Then in a large stockpot I softened minced onion in olive oil, and added 5 crushed cloves of garlic, with a pinch of salt. Chicken that had been cut into bite size pieces and tenderized with a little corn starch was browned, then I added in a can of black beans, 2 cups of water with a cube of chicken bouillon and the rice along with the water it was cooking in. I also added a tsp. of chili powder, ½ tsp. of cinnamon and paprika, a few bay leaves and a few dried red chilies. Once I brought this to a boil, lowered the heat, and added in 2 cans of stewed tomato, and simmered for half an hour. At the end I added a can of sweet corn kernels, and served hot with shredded Colby Jack cheese and a squeeze of lime. It turned out better than I expected, flavorful, tomatoey, the melty cheese was perfect and there was a nice kick from the chili, and pretty healthy all things considered.

Chicken and Black Bean Chili Soup

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