chicken and black bean soup

Name: Chicken and Black Bean Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1/2 pound(s) 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 tablespoon(s) chopped cilantro; 3 teaspoon(s) chili powder; 1/2 teaspoon(s) ground cumin; 1 tablespoon(s) cornstarch; 18 - tortilla chips; - shredded mexican blend cheese

33 Pinches 1 Photo

Lois Hernandez

Waterbury, CT

Updated on Nov 9, 2013

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

1/2 pound boneless chicken breasts, cut into cubes
2 cans chicken broth
1 bag frozen corn
1 can black beans, rinsed and drained
1 can diced tomatoes and green chilies, undrained
1 - jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 - tortilla chips
- shredded mexican blend cheese

How To Make chicken and black bean soup

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.

Step 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.
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