BLACK BEAN AND CORN BISQUE

BLACK BEAN AND CORN BISQUE image

Yield 8 people

Number Of Ingredients 15

1 large onion, diced
3 garlic cloves, diced
2 guajillo peppers, seeded and diced
3 slices bacon
small jar roasted red bell peppers
8 cups chicken stock or canned low-salt chicken broth
1 tablespoon paprika
2 teaspoons sugar or honey
3/4 cup whipping cream/milk/ff half and half
1 tablespoon ground ancho chile
1 tablespoon ground new mexico red chile
1 tablespoon olive oil, or fat from 4 slices bacon
2 boneless chicken breast
1 can black beans, drained and rinsed
1-2 cups frozen sweet white corn

Steps:

Cook chicken in coconut oil until pink is gone. Remove and dice. Cook bacon until fat renders. Cook onion on low heat until translucent, add garlic and guajillo peppers until soft and color renders. Dice the roasted peppers and add, cooking until blended and soft. Add ancho, ground chile, and paprika and cook until blended. Add 2 cups stock stock. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Puree soup in blender until smooth. Return puree to saucepan. Add remaining stock and 1/2 can tomato paste (3Tbl). Simmer 5 minutes to blend flavors. Add corn. If frozen, bring back to simmer. Add black beans and chicken, and 2 cups milk or 1 cup half and half. Bring to simmer, add chicken, warm and serve. Season to taste with salt and pepper. Add a little honey or sugar if needed to cut the bite.