Black Bean and Chicken Soup

Name: Black Bean and Chicken Soup
Prep time: 20 min
Total time: 20 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: North America, Mexican
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

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 10 servings (2-1/2 quarts).

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

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.

Nutrition Facts

1 cup: 154 calories, 2g fat (0 saturated fat), 11mg cholesterol, 878mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch.

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