Cuban Chicken Bean Soup

Recipe Ingredients

8		Skinless chicken thighs - fat trimmed
8 cups	1896ml	Water
2		Garlic cloves - minced
2 teaspoons	10ml	Salt
2		Bay leaves
1 cup	146g / 5.1oz	Chopped green bell pepper
1 cup	62g / 2.2oz	Chopped onion
2		Black beans - (16 oz ea) - drained, rinsed
2 tablespoons	30ml	Lime juice
1 1/4 teaspoons	6.3ml	Ground cumin
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Hot pepper sauce
1 1/4 cups	200g / 7.1oz	Cooked rice
1/4 cup	15g / 0.5oz	Sliced green onions

Recipe Instructions

In large saucepan or Dutch oven, place chicken; add water, garlic, salt and bay leaves. Cook over medium-high heat until mixture boils; cover, reduce heat to low and cook about 35 minutes or until chicken is fork-tender.

Remove chicken; set aside. Chill broth until fat solidifies and can be skimmed from surface. Separate meat from bones; cut into bite-size pieces and set aside.

To skimmed broth in same pan, add green pepper and onion, cook over medium heat 10 minutes or until vegetables are crisp-tender. Add chicken, black beans, lime juice, cumin, sugar and oregano. Cook over medium heat 10 minutes.

Remove bay leaves. Stir in hot pepper sauce. Place 2 tablespoons cooked rice in individual bowls; ladle soup over rice. Sprinkle with green onion.

This recipe yields 10 (1-cup) servings.

Exchanges Per Serving: 1 Starch, 2 Meat.

Nutrition Facts: Calories 192; Calories from Fat 22%; Total Fat 6g; Saturated Fat 1g; Protein 16g; Carbohydrates 26g; Cholesterol 39mg; Sodium 956mg; Dietary Fiber 6g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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