Hi Everyone, We are sorry that this blog has not been updated in a while. We have been cooking; we think of blogging and taking pictures and over time forget the actual recipe ( can you believe that Rajesh has not downloaded images from his camera in over 5 weeks, in-spite of the gentle nag for this soup pic). This recipe turned out great and I had no trouble recalling it, because we loved it and want to make this more often. We don’t like to eat the same dish all week. We begin craving for variety and may end up indulging in “comfort food” (read deep fried, potato, junk food etc). If we cook something different for lunch every day, then we do pretty well. With Ashwin in our midst, we want to begin eat healthy, so we live to see him go to college and be grandparents maybe. And if we eat healthy, hopefully the lil one will emulate us. But he will not be deprived of mac & cheese or an occasional deep fried vada. When we grew up (gosh, it seems like that was decades ago) we played out a lot, walked and ran around like there was no tomorrow, climbed trees and things I don’t want to talk about for fear that Ashwin will read this years later and say, “but mom, you did that”. But kids these days don’t want to go out to play and if they start leading such sedentary lives, then I think it is justified in watching what we feed. I hope Ashwin grows up to love playing outdoors than being cooped up in the house playing a video game.
Coming back to the recipe, I used to a slow cooker to make this soup and we used it also as a filling in our tortilla wrap. I am told that you can make this in your pressure cooker (no oil needed here either), after you soak beans overnight. We had some frozen chicken that was marinated with salt, cayenne and lemon juice. So we used that in this soup.
Chicken breast – 2 cups, cubed (we used frozen)
Ginger – 1 tsp, grated
Garlic – 1 tsp, minced
Black beans – ½ cup
Tomato paste – 1 T
Chicken Stock – 8 cups ( approx)
Cayenne – ½ tsp
Salt – to taste
Cilantro- 1 T, for garnish (optional)
Lime juice – 1 tsp
Roast & powder
Coriander seeds – ½ tsp
Cumin seeds – 1 T
Whole Black pepper – 1 T
- Place all the ingredients in the slow cooker.
- Dry roast the spices in a sauté pan and grind it to a fine powder using a mortar & pestle or spice grinder. (Refrain from using spice powders from a bottle).
- Cook it on low for roughly six hours. Check for seasonings and adjust to your taste.
- Garnish with cilantro and a dash of lime juice.
The next day, when the liquid was all absorbed, we rolled it in a tortilla with spring greens. Add some tortilla chips for a crunch if you like along with slices of avocado. It was delicious. Vegetarians can make this soup with vegetables of the season. I used the same spice mix to make another dish. That recipe coming soon, really 🙂