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Southwestern Chicken Black Bean Soup

This recipe was given to me by a good friend a couple of years ago, and I've been making it ever since. We love Mexican food, and bowls of this pack enough flavor to please even my husband. —Emily Fast of Leavenworth, Kansas

8 ServingsPrep: 25 min. Cook: 35 min.

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
1 tablespoon chopped onion
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups fresh corn or frozen corn
1 can (15-1/2 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup minced fresh cilantro
16 baked tortilla chip scoops, crumbled
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a Dutch oven, saute chicken in oil until no longer pink. Remove
with a slotted spoon and set aside. In the same pan, saute onion and
jalapeno pepper until tender. Add garlic and saute; cook 1 minute
longer.
Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce,
pepper and reserved chicken; bring to a boil. Reduce heat; simmer,

2 of 2

Southwestern Chicken Black Bean Soup (continued)

Directions (continued)

uncovered, for 30 minutes.
Stir in cilantro. Top each serving with crumbled tortilla chips and
cheese. Yield: 8 servings (2 quarts).

Nutrition Facts: One serving (one cup soup with 1 tablespoon cheese and two crumbled tortilla chips) equals 227 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 647 mg sodium, 27 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.