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Southwestern Chicken Black Bean Soup Recipe

  • 8servings
  • 60minutes
  • 227calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, cubed

  2. 1 tablespoon canola oil

  3. 1 tablespoon chopped onion

  4. 1 jalapeno pepper, seeded and finely chopped

  5. 3 garlic cloves, minced

  6. 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth

  7. 3 cups fresh corn or frozen corn

  8. 1 can (15-1/2 ounces) black beans, rinsed and drained

  9. 2 tablespoons lime juice

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon hot pepper sauce

  12. 1/4 teaspoon pepper

  13. 1/2 cup minced fresh cilantro

  14. 16 baked tortilla chip scoops, crumbled

  15. 1/2 cup shredded reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Southwestern Chicken Black Bean Soup Recipe photo by Taste of Home In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer.

  2. Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

  3. Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 servings (2 quarts).

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