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

Southwestern Chicken Black Bean Soup Recipe

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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

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

Nutritional 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.

Directions

  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

Nutritional 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.

This recipe pairs well with a sweet white wine.

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Reviews for Southwestern Chicken Black Bean Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 5, 2013

I added a little Tabasco to give a little more kick

MY REVIEW
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!

MY REVIEW
Reviewed Oct. 5, 2011

This recipe was great and the whole family loved it!

MY REVIEW
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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