Chicken Soup With Black Beans and Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. Ingredients:
1 recipe fast chicken soup base |
2 (16 ounce) cans black beans, drained |
1 (10 ounce) package frozen corn |
1 (14.5 ounce) can diced tomatoes |
1 jalapeno pepper, stemmed, seeded and minced |
2 tablespoons ground cumin |
2 teaspoons chili powder |
1/2 cup chopped fresh cilantro |
salt and freshly ground black pepper |
tortilla chips |
grated monterey jack cheese |
fresh lime wedges |
Directions:
1. Prepare Fast Chicken Soup Base. Bring to a simmer.
2. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
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