Chicken Soup With Black Beans and Corn

4.7
(69)

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.

3
3
3
Servings:
8
Yield:
8 servings

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

  • ½ 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.

Tips

Get the recipe for Fast Chicken Soup Base.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved

Nutrition Facts (per serving)

197 Calories
4g Fat
33g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 197
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 718mg 31%
Total Carbohydrate 33g 12%
Dietary Fiber 10g 36%
Total Sugars 3g
Protein 11g
Vitamin C 15mg 73%
Calcium 136mg 10%
Iron 4mg 23%
Potassium 599mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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