Back to Black Bean and Chicken Soup

Print Options

 
 
 Print
Black Bean and Chicken Soup Recipe

Black Bean and Chicken Soup Recipe

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.—Mary Buhl, Duluth, Georgia
TOTAL TIME: Prep/Total Time: 20 min. YIELD:10 servings

Ingredients

  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 jar (16 ounces) salsa
  • 1 cup cubed cooked chicken breast
  • 1 cup cooked long grain rice
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin

Directions

  • 1. In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup equals 154 calories, 2 g fat (trace saturated fat), 11 mg cholesterol, 878 mg sodium, 21 g carbohydrate, 5 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch.