What is Caribbean Black Bean Soup doing on a cookie blog? I don’t know, but here it is for you to try. I created it for Southern Living at one point. It was for a contest, and the sponsor was Florida Oranges which explains the orange juice. Don’t tell anyone but I love making soup almost as much as desserts — maybe more. I like eating dessert better, though, so that’s why this is a cookie blog and not a soup blog.
I sometimes make this in the slow cooker and add the chicken at the end.
If you want to make it vegan, just use vegetable broth and leave out the chicken. You could also adapt to the Instant Pot pretty easily.
Caribbean Black Bean Soup
1/2 cup diced onion
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 teaspoon minced garlic
1 (14-oz.) can fire-roasted diced tomatoes
1 (8-oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 pound chicken breast tenders
2 (15-oz.) cans black beans, drained
1/2 teaspoon salt
Toppings: diced avocado, chopped fresh cilantro
Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken.
Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.