Chicken, Corn and Black Bean Soup

Chicken, Corn And Black Bean Soup

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Heidi Hoerman


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


★★★★★ 1 vote


  • 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


  1. Heat 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).
  2. Season to taste with salt and pepper. If using fresh cilantro, add it just before serving.
  3. Optionally serve with grated cheddar or Monterey Jack cheese on top.

Printable Recipe Card

About Chicken, Corn and Black Bean Soup

Course/Dish: Chicken Soups

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