Mexican Chicken, Black Bean & Zucchini Soup

Warm, not hot · 6 portions · midday dish — ** method drafted from the batch-option notes, not yet cooked

476kcal48 gprotein31 gnet carb14 gfat12 gfibre1,295 mgpotassium

Ingredients

  • 800 g raw chicken breast
  • 185 g dry black beans (→ ~450 g cooked; or 1½ cans)
  • 500 g zucchini
  • 500 g canned tomato
  • 200 g onion
  • 200 g bell pepper
  • 200 g corn
  • 3 cloves garlic
  • 30 g olive oil
  • 60 ml lime juice
  • 60 g cheddar · 180 g Greek yogurt (spooned on at the bowl)
  • cumin, coriander seed, smoked paprika, oregano — no chili

Method

  1. Cook the black beans first (high pressure 40 min unsoaked, natural release), or use 1½ drained cans.
  2. Bloom the spices 30 seconds in the oil. Add onion, pepper and garlic, 6 min, until soft and sweet.
  3. Add the chicken breasts whole with the tomato, beans, corn and about 1.5 L water. Simmer 18–20 min, lift the chicken out and shred, then return it.
  4. Zucchini in for the last 8 minutes only — any longer and it goes to mush.
  5. Lime off the heat; cooked lime turns dull. Taste for salt.
  6. Cheddar and yogurt are spooned onto each bowl at reheat, never stirred into the pot. Keeps 5 days.