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Categories:
water instant bouillon granules tomato paste pepper black beans portobello mushroom onion olive chicken breasts corn kernel cilantro garlic cayenne pepper lime sour cream Cheddar cheese celery
Viewed: 93 - Published at: 3 years agoIngredients
- 4 cups water
- 4 teaspoons instant bouillon granules (i use mushroom better than bouillon)
- 2 tablespoons tomato paste
- 1 -2 jalapeno pepper (seeded and chopped fine)
- 14 cup cooked black beans
- 1 portobello mushroom (chopped)
- 12 onion (chopped)
- 13 cup olive (chopped)
- 2 vegetarian chicken breasts
- 14 cup corn kernel
- 12 cup cilantro (chopped)
- 12 teaspoon garlic powder
- 14 teaspoon cayenne pepper (optional)
- 1 lime (quartered)
- 14 cup sour cream
- 34 cup pre-shredded cheddar cheese
- 2 celery ribs (chopped) (optional)
Method
- boil your handful of black beans until they start to soften.
- drain and rinse until rinse water goes clear.
- in the meantime, combine your bouillon base with the water, spices, and tomato paste and bring to a boil.
- add your vegetarian chicken breasts.
- they don't actually need to cook but it will add flavour and soften them so they're easier to shred.
- chop your pepper, onions, celery, and mushroom and add to the broth as you go.
- also add corn, olives, and the beans when they're ready.
- simmer for 15 min or so while you prep your cheese, lime, and cilantro.
- now your veggies should be a bit soft and your toppings ready.
- fish out your veggie chicken breasts and shred them with a pair of forks.
- add back into the soup.
- for serving, top with a handful each of shredded cheese and cilantro, a spoonful of sour cream, and a lime wedge to squeeze on top.
- it's like mexican pho.
