Southwestern Chicken Black Bean Soup Recipe
Southwestern Chicken Black Bean Soup Recipe photo by Taste of Home
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Southwestern Chicken Black Bean Soup Recipe

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4.5 5 8
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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
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 227 calories, 4g fat (1g saturated fat), 37mg cholesterol, 647mg sodium, 27g carbohydrate (0 sugars, 4g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  1. 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.
  2. Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  3. Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 servings (2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Chicken Black Bean Soup in Light & Tasty October/November 2004, p37

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chefheidi18 User ID: 8210724 222783
Reviewed Mar. 14, 2015

"It didn't seem like a soup, it would be better if it was drained and used like a taco."

C68downing User ID: 7161964 64421
Reviewed Mar. 5, 2013

"I added a little Tabasco to give a little more kick"

auntiems30 User ID: 2077281 129540
Reviewed Nov. 10, 2011

"Yum! What a declicious, easy soup! I used 3 cans of broth and added a can of diced tomatoes with jalepenos. The result was a perfect texture and combination of flavors!"

amrloan User ID: 2453029 127226
Reviewed Oct. 5, 2011

"This recipe was great and the whole family loved it!"

rhonda9370 User ID: 2175607 154599
Reviewed Feb. 6, 2011

"Excellent! I didn't have a jalapeno pepper but it tasted great without it! A definite keeper of a recipe!"

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