Breadcrumbs

chicken and black bean soup

Total Time:  30 Minutes

Ingredients

Yield: 6 Servings

    • 1/2 lb boneless skinless chicken breast, cut into 1 inch cubes
    • 2 cans (14.5 oz) reduced-sodium chicken broth, divided
    • 2 cups frozen corn
    • 1 can (15 oz) black beans, rinsed and drained
    • 1 can (10 oz) diced tomatoes and green chilies, drained
    • 1 jalapeno pepper, seeded and chopped
    • 2 Tbsp minced fresh cilantro
    • 3 tsp chili powder
    • 1/2 tsp ground cumin
    • 1 Tbsp corn starch
    • 18 tortilla chips
    • Shredded reduced-fat Mexican cheese blend, optional

Directions:

    1. Place in 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 Tbsp broth; add remaining broth to pan.
    2. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
    3. Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened.
    4. Top servings with crushed chips and, if desired, cheese.

 

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