Chicken and Black Bean Soup

Lois Hernandez

By
@kitadez

This is a recipe that I found in a "Taste of Home" magazine. It is totally delish! It has just the right amount of heat.


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Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1/2 lb
boneless chicken breasts, cut into cubes
2 can(s)
chicken broth
1 bag(s)
frozen corn
1 can(s)
black beans, rinsed and drained
1 can(s)
diced tomatoes and green chilies, undrained
1
jalapeno pepper, seeded and chopped
2 Tbsp
chopped cilantro
3 tsp
chili powder
1/2 tsp
ground cumin
1 Tbsp
cornstarch
18
tortilla chips
shredded mexican blend cheese

Directions Step-By-Step

1
Spray a saucepan with cooking spray. Add chicken; cook and stir 5-6 minutes or until no longer pink. Reserve 2 Tbsp. chicken 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.
2
Mix cornstarch and reserved chicken 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.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy