Chicken and Black Bean Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âThis spicy, satisfying soup is one of my husbandâs winter favorites,â notes Linda Lashley from Redgranite, Wisconsin. âItâs quick to make but tastes like it simmered all day, and what a great way to use up those last tortilla chips in the bag. If youâre lucky enough to have leftovers, itâs delicious reheated!â 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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