Real Recipes From Real Home Cooks ®

creamy black bean and salsa with chicken soup

(1 rating)
Recipe by
Melissa Baldan
San Diego, CA

I created this one 12/17/2012. In the supermarket I found my self wanting mexican AND soup. But not the regular soups...something different. Beans? Yes!...Salsa? Yes!...Chips? Yes!...Cheese? Of Course!!! Ta-Da...this Creamy Black Bean and Salsa with Chicken soup was born!

(1 rating)

Ingredients For creamy black bean and salsa with chicken soup

  • 1/2 lb
    chicken thighs, skinless and boneless, cubed
  • 1 sm
    red onion, chopped
  • 1 Tbsp
    chopped garlic
  • 1 can
    diced tomatoes, 14.5 ounce
  • 1 can
    diced green chiles, 7 ounce
  • 1 can
    black beans, 15 ounce
  • 1/4 bunch
  • 1 tsp
  • 1 c
    half and half
  • 1/2 tsp
    thyme, dried ground
  • salt and pepper to taste
  • 1/4 c
    goya recaito cilantro cooking base
  • 1 c
    chicken broth
  • 1
    taco shell
  • cheese to taste
  • avocado, sliced

How To Make creamy black bean and salsa with chicken soup

  • 1
    (all is done over medium-high heat, unless otherwise noted) In large skillet, brown chicken until almost done. Remove from pan leaving drippings and set aside.
  • 2
    Add onions to drippings and cook until almost translucent. Add garlic and continue cooking for about 2 minutes.
  • 3
    Meanwhile, in food processor, blend chiles and tomatoes until smooth. Add to onions. Stir together and allow to cook. In food processor, mix the beans and cilantro until smooth. Add to tomato mixture.
  • 4
    Again, in the food processor, mix half & half and spices, add to beans. Add chicken and broth. Stir.
  • 5
    Turn heat to simmer and cook for about 5 minutes.
  • 6
    Top with avocado slices, cheese and broken taco shells.

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