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I think it goes without saying that our Black Bean Salsa is a more unique option than your basic tomato salsas, and we love using it in a lot of our recipes to bring them up a notch.

One of our favorites is this Back Bean Chicken Tortilla Soup! It’s hearty, flavorful and easy to make. We do suggest marinating your chicken thighs overnight to let them absorb all the flavors, but if you only have a couple hours, that’s perfectly okay. Either way, you’re going to have your new favorite cold weather soup option!

Black Bean Chicken Tortilla Soup

Black Bean Chicken Tortilla Soup

If soup is more your thing, then you are going to want to try this one! It’s the perfect blend of Mexican flavors. We suggest marinating the chicken for 24 hours, but marinating it for a few hours also works!

Recipe by Chef Nate
0 from 0 votes
Course: Cinco de Mayo, Soups
Servings

4-6

servings
Prep time

8

hours 

20

minutes
Cooking time

30

minutes

Ingredients

  • 1 container Crazy Fresh Black Bean Salsa

  • 1 cup sweet corn kernels

  • 1/2 cup Tequila

  • 32 ounces chicken stock

  • 2 pounds chicken thighs

  • 1 cup chipotle in adobo

  • 1/2 cup cilantro, chopped

  • 1/2 cup cotija cheese

Directions

  • Blend chipotles in adobo, Tequila and half of the cilantro until smooth.
  • Marinate the chicken with adobo mixture for 24 hours.
  • Simmer chicken stock in a large pot.
  • Add Black Bean Salsa and corn.
  • Grill chicken, shred and add to the soup.

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