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Southwestern Chicken Black Bean Soup Recipe

Southwestern Chicken Black Bean Soup Recipe

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. YIELD: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


  • 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.

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.

Reviews for Southwestern Chicken Black Bean Soup

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Reviewed Mar. 14, 2015

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

Reviewed Mar. 5, 2013

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

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!"

Reviewed Oct. 5, 2011

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

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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