Black Bean And Chicken Soup With Sweet Corn Recipes
CHICKEN SOUP WITH BLACK BEANS AND CORN
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.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- 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.
- Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
- Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 32.5 g, Cholesterol 6.3 mg, Fat 4.1 g, Fiber 10.1 g, Protein 10.8 g, SaturatedFat 1.6 g, Sodium 717.5 mg, Sugar 2.8 g
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place 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 tablespoons 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.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
SOUTHWEST BLACK BEAN CHICKEN SOUP
The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.
Provided by Beth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g
CHICKEN CORN BLACK BEAN SOUP
This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.
Provided by Stacy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g
BLACK BEAN AND CHICKEN SOUP
Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 878mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
BLACK BEAN AND CHICKEN SOUP WITH SWEET CORN
I created this recipe on a dreary February day when I was craving something with a little southwestern flavor. The creamy broth with hearty vegetables and tender chicken is very satisfying and makes a delicious meal served with tortilla chips for dipping. This could easily be made a vegetarian soup also, by substituting cream of mushroom or celery soup and omitting the chicken.
Provided by Missy in Montana
Categories Chowders
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
- Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
- Add taco seasoning, cumin, and cilantro, stir.
- Add onion and celery, cook on low about 5 minutes.
- Add black beans, sweet corn, and chicken.
- Cook on low for 10-20 minutes, stirring occasionally.
- Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!
Nutrition Facts : Calories 493.3, Fat 17.6, SaturatedFat 6.9, Cholesterol 62.5, Sodium 668.7, Carbohydrate 55.8, Fiber 13.1, Sugar 4.8, Protein 32
BLACK BEAN AND CORN SOUP
From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!
Provided by Loves2Teach
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Spray dutch oven with nonstick cooking spray.
- Add ground beef; cook over med high heat until browned.
- Drain on paper towels and return to dutch oven.
- Add all remaining ingredients, mix well.
- Bring to a boil.
- Reduce heat, cover and simmer 15 minutes to blend flavors.
Nutrition Facts : Calories 388.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 44.2, Sodium 706.7, Carbohydrate 50.3, Fiber 14, Sugar 3.3, Protein 31.3
BLACK BEAN AND CHICKEN SOUP
This is so tasty, and healthy too! We love black beans. Prep time does not include soaking and cooking the beans, but does include cooking the chicken. You can, of course, substitute canned beans, just drain them. The soup can also be frozen in a sturdy plastic container, or a ziploc bag. To serve, defrost and heat in microwave or on stovetop.
Provided by Amanda Beth
Categories Black Beans
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
- Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
- Combine all ingredients and cooked chicken in crockpot.
- Stir well, and taste to make sure spices are how you like them.
- Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
- It will be done when you are ready for it.
Nutrition Facts : Calories 161.6, Fat 2.4, SaturatedFat 0.5, Cholesterol 24.2, Sodium 269.7, Carbohydrate 21.5, Fiber 5.5, Sugar 4.3, Protein 15.1
BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS
Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.
Provided by Sabia
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
- Next, add the remaining ingredients (except for the cilantro and limes).
- Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
- Garnish with sour cream, parmesan cheese and toasted tortilla strips.
- Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
- Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
- Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
- Make sure to turn strips over halfway through the baking process.
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