Chicken and Black Bean Soup

Diets

Gluten free

Ingredients

Meat
- 1/2 lb Chicken breasts, boneless skinless

Produce
- 1 can Black beans
- 2 tbsp Cilantro, fresh
- 2 cups Corn, frozen
- 1 Jalapeno pepper
- 1 can Tomatoes and green chilies

Canned Goods
- 2 cans (14-1/2 ounces each reduced-sodium chicken broth, reduced-sodium

Baking & Spices
- 3 tsp Chili powder
- 1 tbsp Cornstarch

Nuts & Seeds
- 1/2 tsp Cumin, ground

Snacks
- 18 Tortilla chips

Dairy
- 1 Mexican cheese blend, reduced-fat

Time
Prepare: 30M
Total: 30M

Found on tasteofhome.com

Description

This spicy soup is one of my husband’s favorites. It’s quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! —Linda Lashley, Redgranite, Wisconsin

I make a very similar soup. Double the chicken, use fiesta corn (corn with red and green peppers) and only a cup of chicken broth. Add a tub of Santa Fe cooking cream (formerly a Philadelphia Cream Cheese product but an easy recipe is available on line). The biggest difference is the topping. Take four small tortillas, cut them in strips and brush with olive oil. bake at 400 degrees for about 10 minutes, stirring occasionally. Watch to be sure they get brown, not burnt. Delicious even as a snack. You dont need to thicken the sauce with the cooking cream. Just brown the chicken and add the rest of the ingredients (except the tortilla strips) and simmer for about 10-15 minutes. Top with the strips and cilantro. Its so easy and yummy. I always get rave reviews when I make it.

This is a great basic chicken and black bean soup. It has great flavor but isnt anything special.

Ive made this recipe several times since it originally came out as Zippy chicken soup in the Light and Tasty magazine. I recently made it with leftover turkey and turkey stock from Thanksgiving, and it was just as delicious! I sometimes omit the jalapeno, and frequently add onion and sometimes add extra corn and black beans to extend the pot. Ive also tripled the recipe for potlucks, and its always a hit. You just cant go wrong with this recipe! :)

Delicious! I used 2 chicken breasts, chicken stock, omitted the jalape?o, and 2 t chili powder. I also used dried cilantro and added a dash of salt.

Really good and easy. I dont like anything too spicy so I omit the jalapeno. Since I never have cilantro on hand I leave that out as well. Otherwise its a meal I can make from pantry items and my family really enjoys it. Top with some crumbled tortilla chips, shredded cheddar and sour cream.

This is a go-to recipe for both my mom and me. We love the kick from the spices and jalapeno, yet its still comforting. This is the best recipe when its so cold outside and you just cant seem to warm up!

So good! I did cheat and use some dried cilantro leaves and frozen rotisserie chicken from my freezer. Had great results. Thanks!

Tasty southwest flavors. Came together easily. I had to change the corn for peas because that's what I had and added a yellow pepper. We ate it with sour cream and shredded cheese.

Fantastic soup! My husband raved about it after eating 2 whole bowls!

We really liked this soup and will make it again. My chicken was frozen so I boiled and shredded it rather than cooking in the pan. I also omitted the jalapeno, as I forgot it at the store. Still had great flavor. I think next time I will add more cornstarch to thicken it up a little more. Very yummy!

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

Directions

Directions Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese. Yield: 6 servings (2 quarts). Editors Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Zippy Chicken Soup in Light & Tasty December/January 2007, p57 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
TotalTime:

tasteofhome.com

172 0 2017-08-02 10:24:55

Title:	Chicken and Black Bean Soup
Descrition:	This spicy soup is one of my husband’s favorites. It's quick to make but tastes like it simmered all day—and what a great way to use up the last tortilla chips in a bag! It's even delicious reheated. —Linda Lashley, Redgranite, Wisconsin

Chicken and Black Bean Soup

Meat
- 1/2 lb Chicken breasts, boneless skinless

Produce
- 1 can Black beans
- 2 tbsp Cilantro, fresh
- 2 cups Corn, frozen
- 1 Jalapeno pepper
- 1 can Tomatoes and green chilies

Canned Goods
- 2 cans (14-1/2 ounces each reduced-sodium chicken broth, reduced-sodium

Baking & Spices
- 3 tsp Chili powder
- 1 tbsp Cornstarch

Nuts & Seeds
- 1/2 tsp Cumin, ground

Snacks
- 18 Tortilla chips

Dairy
- 1 Mexican cheese blend, reduced-fat

The first person this recipe

tasteofhome.com

172 0

Found on tasteofhome.com

Site Name

Taste of Home

Site Title

Chicken and Black Bean Soup

Site Description

This spicy soup is one of my husband’s favorites. It's quick to make but tastes like it simmered all day—and what a great way to use up the last tortilla chips in a bag! It's even delicious reheated. —Linda Lashley, Redgranite, Wisconsin