Southwestern Chicken Black Bean Soup

By dashy_65

Ingredients

• 2 cups cooked chicken breasts, cubed
• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In the Dutch oven, 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. Yield: 8 servings (2 quarts).

227 cal, 4g fat, 647mg sodium, 27g carb, 4g fiber