Chicken, Corn and Black Bean Soup

Chicken, Corn And Black Bean Soup Recipe

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Heidi Hoerman


This soup has a Mexican flair from its spices and a sweetness from the fresh corn.


★★★★★ 1 vote


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2 c
chicken stock
8 oz
cooked chicken, diced or shredded
1 can(s)
black beans
1 c
fresh corn cut from two ears of corn
2 tsp
annatto paste (available in the spanish foods section of the grocery store)
1 tsp
dried oregano
1 tsp
dried cilantro (or use 1 tablespoon minced fresh cilantro)
salt and pepper to taste
2 oz
cheddar or monterey jack, shredded (optional)

How to Make Chicken, Corn and Black Bean Soup


  • 1Heat stock, chicken, corn and dried herbs in a large saucepan. Simmer about 5 minutes until the corn is cooked and the dried herbs are soft (rehydrated).
  • 2Season to taste with salt and pepper. If using fresh cilantro, add it just before serving.
  • 3Optionally serve with grated cheddar or Monterey Jack cheese on top.

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About Chicken, Corn and Black Bean Soup

Course/Dish: Chicken Soups

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