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:
- 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.
- Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
- 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.