Southwestern Chicken Black Bean Soup

Name: Southwestern Chicken Black Bean Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings (2 quarts).
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

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

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

Directions

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.
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.
Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Southwestern Chicken Black Bean Soup in Light & Tasty October/November 2004

Reviews

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Average Rating:

chefheidi18

Mar 14, 2015

It didn't seem like a soup, it would be better if it was drained and used like a taco.
C68downing

Mar 5, 2013

I added a little Tabasco to give a little more kick
auntiems30

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

Oct 5, 2011

This recipe was great and the whole family loved it!
rhonda9370

Feb 6, 2011

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