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Chicken and Black Bean Soup

Chicken and Black Bean Soup
“This spicy, satisfying soup is one of my husband’s winter favorites,” notes Linda Lashley from Redgranite, Wisconsin. “It’s quick to make but tastes like it simmered all day, and what a great way to use up those last tortilla chips in the bag. If you’re lucky enough to have leftovers, it’s delicious reheated!”
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
  • 2 cups frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh cilantro
  • 3 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon cornstarch
  • 18 tortilla chips
  • Shredded reduced-fat Mexican cheese blend, optional

Directions

  • In a large nonstick saucepan coated with cooking spray, cook chicken
  • over medium heat for 4-6 minutes or until no longer pink. Set aside
  • 2 tablespoons of broth; add remaining broth to pan. Stir in the
  • corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • Combine the cornstarch and reserved broth until smooth; gradually
  • stir into soup. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Top each serving with tortilla chips. Garnish with
  • cheese if desired. Yield: 6 servings (2 quarts).
© Taste of Home 2013

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Chicken and Black Bean Soup (continued)

Nutrition Facts: 1-1/3 cups with 3 tortilla chips (calculated without cheese) equals 194 calories, 2 g fat (trace saturated fat), 24 mg cholesterol, 752 mg sodium, 29 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
© Taste of Home 2013