Chicken Corn Black Bean Soup
Ingredients35 m servings 266 cals
- Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 266 calories; 5.7 g fat; 42.5 g carbohydrates; 14.5 g protein; 20 mg cholesterol; 2514 mg sodium. Full nutrition
ReviewsRead all reviews 12
Chicken Corn Black Bean Soup Haiku: "This was so easy! But doesn't need that much corn. We'll eat this again!" I only used one can of fiesta-corn, for the much needed color that this soup needed...
Made as directed and the results were fabulous! Made it a second time with a packet of fajita seasonings and it tastes the same (go for which option is easiest for you!). I chose MOJO seasoned r...
This was excellent, especially on a cold, winter day. Next time I will serve it with corn bread, YUM!
Super simple, Super yummy. Made exactly as directed, but this recipe lends itself well to customization.
My family loved this! I made very few changes to this recipe. Because some other reviewers said the soup was a bit "corn-heavy", I only used one can of corn. Instead of Southwest corn, I used a ...
Delicious and easy! Added a second can of black beans and a 4oz can of diced jalapenos.
This was great! I thought this was going to be too spicy, but it wasn't! I did add an extra can of black beans, can of chili beans, and only one can of corn like the other reviews recommended. V...