Sriracha-Spiked Southwestern Chicken Bean Soup

Ingredients

• 2 (12.5 oz) cans chunk chicken breast, drained and flaked
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 (15 oz) cans black beans, rinsed and drained (divided)
• 1 (15 oz) can sweet corn, drained
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 tbsp Salted Perfection Sriracha Finishing Salt (divided)
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a heavy-bottomed Dutch oven over medium heat. Sauté the diced onion and red bell pepper for about 6 to 8 minutes until the onions are translucent and the cellular structure of the peppers softens. Stir in the minced garlic and cook for 60 seconds until fragrant.
2. Take one can of the drained black beans and blend them with 1 cup of the chicken broth until completely smooth. This is your thickening agent. The sheer mechanical force of the blender ruptures the bean's cell walls, releasing starches that will emulsify with the broth.
3. Add the pureed bean mixture, the remaining whole black beans, sweet corn, fire-roasted tomatoes, the rest of the chicken broth, cumin, and oregano to the pot. Stir in the drained canned chicken and 2 tablespoons of the Salted Perfection Sriracha Finishing Salt. The salt's vinegar and garlic base will penetrate the chicken and balance the earthy legumes.
4. Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for 20 minutes. A low simmer prevents the chicken proteins from seizing up and becoming tough, while allowing the starches to fully hydrate and thicken the liquid.
5. Ladle the soup into warm bowls. Garnish with fresh cilantro, a squeeze of lime juice, and a final sprinkle of the remaining 1 tablespoon of Salted Perfection Sriracha Finishing Salt right on top to hit the palate with those sharp, volatile chili notes immediately. DUNZO!