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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.


  • 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


  • Place a large nonstick saucepan coated with cooking spray over medium
  • heat. Add chicken; cook and stir 4-6 minutes or until no longer
  • pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir
  • in corn, beans, tomatoes, jalapeno, cilantro, chili powder and
  • cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
  • Mix cornstarch and reserved broth until smooth; gradually stir into
  • soup. Bring to a boil; cook and stir 2 minutes or until thickened.
  • Top servings with crushed chips and, if desired, cheese. Yield: 6

2 of 2

Chicken and Black Bean Soup (continued)

Directions (continued)

  • servings (2 quarts).
Nutritional 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.