If using dried beans, start by soaking the beans. (If using canned beans ignore this section and start at step 3) Soaking will help to reduce the cooking time. There are two main methods for this so pick which ever one works best for you. You can do the long soak or the quick soak. For the long soak, place beans in a large bowl and cover by a few inches with water. Let soak overnight or for at least 8 hours. For the short soak, place beans in a large pot, cover by a few inches with water, and bring water to a boil. Boil for 5 minutes. Then remove from heat and let sit for an hour.
After soaking, drain beans and place them in a large pot. Cover by a few inches of fresh water and bring to a covered boil. Reduce heat to low and simmer till done. This can take anywhere from 1 1/2- 2 1/2 hours, sometimes even longer. Taste the beans periodically to see when they are done. They should be soft but slightly firm and taste good to you. Once done, drain and set aside for later.
Preheat the oven to 375 degrees Fahrenheit and prepare your chicken. Place your chicken on a baking sheet lined with parchment paper or the brown paper the butcher wraps the meat in. Season with 1 tsp oil, salt and pepper and rub into the meat. Cover chicken. I usually use a lasagna pan to cover it but you could use foil or another pan if you would like.
Bake for about 30- 40 minutes till the chicken gets an internal temperature of 155 degrees Fahrenheit. Check after 30 minutes and cook longer if needed. If you don't have a meat thermometer, you can check to see when it's done by cutting into the thickest part of the chicken and prying open the cut. If there is any pink color, cook longer. If the pink color has disappeared, it's done. Once done, let sit for 10 minutes to allow the meat to reabsorb its juices. Then remove bones and skin and chop up into bite size chunks.
Meanwhile, prepare your soup. Heat 2 tsp of oil over medium high heat. Once hot add onions, carrots, and bell peppers. Cook for a few minutes stirring from time to time. Then add mushrooms and garlic. Let cook for a few more minutes. Then add chard, canned tomatoes, broth, dried chili, and spices. Stir well, increase heat to high, cover, and bring to a boil. Then reduce heat to medium high and simmer covered for about 20-25 minutes or until the vegetables are soft and done. A few minutes before the soup is done add the beans and chicken so that they get heated thoroughly. Once the soup is done cooking, taste and adjust seasoning. Add more salt, chili powder, and/or oregano, if you feel that it needs it.
Then divide amongst 5 bowls. Top with crushed chips, cotija cheese (optional), avocado, and green onions and/or cilantro. Serve with more chips, salsa and avocado and enjoy!
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