Creamy Black Bean and Salsa with Chicken soup

Melissa Baldan


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 vote


1/2 lb
chicken thighs, skinless and boneless, cubed
1 small
red onion, chopped
1 Tbsp
chopped garlic
1 can(s)
diced tomatoes, 14.5 ounce
1 can(s)
diced green chiles, 7 ounce
1 can(s)
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


taco shell
cheese to taste
avocado, sliced


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.
2Add onions to drippings and cook until almost translucent. Add garlic and continue cooking for about 2 minutes.
3Meanwhile, 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.
4Again, in the food processor, mix half & half and spices, add to beans. Add chicken and broth. Stir.
5Turn heat to simmer and cook for about 5 minutes.
6Top with avocado slices, cheese and broken taco shells.

About Creamy Black Bean and Salsa with Chicken soup

Course/Dish: Chicken Soups, Bean Soups
Other Tag: Quick & Easy