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Chicken and Black Bean Soup

Total Time

Prep/Total Time: 30 min.

Makes

6 servings (2 quarts)

This spicy soup is one of my husband’s favorites. It’s quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! —Linda Lashley, Redgranite, Wisconsin
Chicken and Black Bean Soup Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/3 cups (calculated without cheese): 194 calories, 2g fat (0 saturated fat), 24mg cholesterol, 752mg sodium, 29g carbohydrate (2g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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