Fuego Frijol Negros (Fiery Black Bean) Soup

By Chef #1352632 on January 23, 2012

25 Characters Max

Enter Time:


You can create up to five timers


    1. 2 tablespoons olive oil
    2. 1/3 cup red onion, chopped
    3. 3 garlic cloves, chopped
    4. 2 lbs chicken breasts, cubed
    5. 2 (15 ounce) cans black beans, rinsed and drained
    6. 2 cups chicken stock
    7. 1 tablespoon apple cider vinegar
    8. 1 teaspoon chili powder
    9. 1/4 teaspoon cayenne pepper
    10. 1/4 teaspoon cumin
    11. 1/4 teaspoon salt
    12. 1/4 teaspoon liquid smoke


  1. Cut the chicken into bite-sized pieces, trimming gristle and fat as you dice.
  2. In a large skillet, heat the olive oil, onion, garlic and chicken over medium-low heat until chicken is thoroughly cooked.
  3. While the chicken is cooking, rinse and drain the black beans. Transfer three handfuls of the beans to a pot. Add the chicken broth and add mash the beans with a potato masher.
  4. Add chicken, onions and garlic (don't drain the olive oil).
  5. Add the spices and stir well.
  6. Simmer, covered, over low heat, stirring occasionally. Alternatively, add to a crock-pot and warm over low heat for 2-3 hours.