Black Bean and Chicken Soup With Sweet Corn |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I created this recipe on a dreary February day when I was craving something with a little southwestern flavor. The creamy broth with hearty vegetables and tender chicken is very satisfying and makes a delicious meal served with tortilla chips for dipping. This could easily be made a vegetarian soup also, by substituting cream of mushroom or celery soup and omitting the chicken. Ingredients:
1 (8 ounce) chicken breasts, may be frozen |
1 (10 3/4 ounce) can cream of chicken soup |
1 (16 ounce) can black beans, drained and rinsed |
1 (14 ounce) can sweet corn, drained and rinsed |
1/2 cup chopped white onion |
1/2 cup chopped celery |
5 ounces milk |
2 teaspoons taco seasoning |
1/2 teaspoon ground cumin |
1 teaspoon dried cilantro |
1/2 cup grated cheddar cheese |
tortilla chips |
Directions:
1. Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
2. Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
3. Add taco seasoning, cumin, and cilantro, stir.
4. Add onion and celery, cook on low about 5 minutes.
5. Add black beans, sweet corn, and chicken.
6. Cook on low for 10-20 minutes, stirring occasionally.
7. Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
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