Chicken& Black Bean Soup

Chicken& Black Bean Soup
Chicken& Black Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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. Yield: 6 servings (2 quarts).

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