Chicago winter is slamming us again today. I figured Big D would appreciate some soup since it is probably around 40 degrees in the foundry again today.
This is a non vegan Mexican soup that Bub will totally enjoy too!
1 lb thinly sliced chicken breasts
3 tablespoons Earth Balance margarine
1 tablespoon Bragg Liquid Amino's
8 cups water
One 15 ounce can black beans, drained
One 14 ounce can sliced carrots, drained
2/3 cup wild rice
Melt margarine in a Dutch oven. Add the Bragg's. Add the chicken and coat to cover. Add the water and spices. When the soups starts to simmer, reduce heat to low and cover. Cook until chicken is tender (about 1 hour, longer does not hurt). Shred the chicken with two forks inside the pot. Add the beans, carrots, and rice. Cover again until rice is cooked, about 40 minutes.