The Folding Fork

Low on money in Vietnam, I walked down to the food stand a few strides outside of my house. I stocked up on the orignal version of cup-o-soup. The noodles were the same, the salty seasoning was the same, but inside was a genius invention that I have not seen anywhere in the states. I present to you, the folding fork.

Southwest Chicken and Black Bean Soup

Living in Arizona, I developed a love for the flavor of lime with food. Any southwest or Mexican dish is not complete unless there is a squeeze of lime. That is why I love this soup. Chicken and black bean base, flavored with lime, cumin, garlic, cilantro and dark beer. It is like a chicken and black bean burrito made into a soup. I planned for this to last for two nights but we ate it all in one night. I recommend doubling the recipe to have leftovers.

Southwest Chicken and Black Bean Soup
adapted from Fine Cooking Magazine and the Oregonian

2 tablespoons extra-virgin olive oil
3 thick slices bacon
3 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 large yellow onion, diced
1 red bell pepper, cored, seeded, and finely diced
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 cup beer
1 can (15-1/2 ounces) black beans, rinsed (about 2 cups)
1 dried chipotle (optional)
2 cups homemade or low-salt canned chicken broth; more if needed
3 tablespoons chopped fresh cilantro leaves
1 lime
Sour cream for garnish
baked tortilla strips (optional)

Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 minutes. Transfer the bacon to a plate lined with paper towels. Season the chicken well with salt and pepper. Dice the chicken and cook in the pan until cooked through, about 7-10 minutes. Remove chicken.

There should be 2 to 3 tablespoons fat left in the pan; if there’s more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds. Add the beer and cook until it’s almost completely reduced, about 3 minutes. Add the beans, the chipotle (if using), and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.

Return the chicken to the pot, cover with the lid slightly ajar, and simmer for 5 minutes. If the stew is too thick, thin it with more chicken broth. Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper. Serve immediately, ladling some of the beans and chicken into each bowl. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and baked tortilla strips, if you like.

Baked tortilla strips are just as satisfying as their greasy cousins. Simply cut a corn or flour tortilla into strips and bake at 400 degrees until toasted.