Obsession with Fall Soups - Experiment #1 Caribbean Black Bean soup!

So, I love fall . . . like LOVE LOVE LOVE fall . . . all things fall actually . . . apple cider and mulled wine . . . autumn vegetables . . . pumpkin pie and s'more bread pudding . . . but right now my new obsession is FALL SOUPS! 

Soups truly are the best meal in the world!  It's a full meal in one single bowl, and it warms you from the inside out!  I recently spent some time searching for good soup recipes to try, and came up with 22 (yes, I know . . . that's a LOT of soup!  Maybe it will be enough to quench my obsession with fall soups!)

So, last week I made my first experiment . . . Caribbean Black Bean Soup . . .

AND THE CROWD GOES WILD!!!!!

This one is a TOTAL winner.  Thick and hearty like a chili, but TANGY!  It's definitely a soup that will stick to your ribs on a chilly fall afternoon. The only change I made was no avocado or cilantro.  I think that gives this tasty soup too much of a Spanish vibe for me, plus I dislike cilantro.  Also, big fan of the shredded chicken . . . not sure why it's so much better than cubed chicken, but it is . . . just trust me on this one. 

Ingredients

• 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

Preparation

1. 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.
2. 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.
Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.

Anna Ginsberg, Austin, Texas, Southern Living, SEPTEMBER 2008