chicken, corn and black bean soup

Name: Chicken, Corn and Black Bean Soup
Ingredients: 2 cup(s) chicken stock; 8 ounce(s) cooked chicken, diced or shredded; 1 can(s) black beans; 1 cup(s) fresh corn cut from two ears of corn; 2 teaspoon(s) annatto paste (available in the spanish foods section of the grocery store); 1 teaspoon(s) dried oregano; 1 teaspoon(s) dried cilantro (or use 1 tablespoon minced fresh cilantro); - salt and pepper to taste; 2 ounce(s) cheddar or monterey jack, shredded (optional)

(1 RATING)

23 Pinches

Heidi Hoerman

Hingham, MA

Updated on Aug 30, 2013

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

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Ingredients

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

How To Make chicken, corn and black bean soup

Step 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).

Step 2

Season to taste with salt and pepper. If using fresh cilantro, add it just before serving.
Step 3

Optionally serve with grated cheddar or Monterey Jack cheese on top.
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