Chicken Corn Black Bean Soup Recipes

SOUTHWESTERN CHICKEN BLACK BEAN SOUP

Southwestern Chicken Black Bean Soup image

This recipe was given to me by a good friend a couple of years ago, and I've been making it ever since. We love Mexican food, and bowls of this pack enough flavor to please even my husband. -Emily Fast of Leavenworth, Kansas

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
1 tablespoon chopped onion
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups fresh corn or frozen corn
1 can (15-1/2 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup minced fresh cilantro
16 baked tortilla chip scoops, crumbled
1/2 cup shredded reduced-fat cheddar cheese

Steps:

In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN AND BLACK BEAN SOUP

Chicken and Black Bean Soup image

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

Categories Dinner Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

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

CHICKEN SOUP WITH BLACK BEANS AND CORN

Chicken Soup With Black Beans and Corn image

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

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

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 CORN BLACK BEAN SOUP

Chicken Corn Black Bean Soup image

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

Ingredients

1 cooked rotisserie chicken, shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace®)
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can southwest-style corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt

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

Black Bean and Chicken Soup image

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

Ingredients

3/4 cup chopped celery
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 cup cubed cooked chicken breast
1 cup cooked long grain rice
1 tablespoon lime juice
1 teaspoon ground cumin

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

SOUTHWEST BLACK BEAN CHICKEN SOUP

Southwest Black Bean Chicken Soup image

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

Ingredients

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

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

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS

Chili-Lime Chicken with Corn and Black Beans image

Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.

Provided by Ellie Krieger

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 teaspoon chili powder
1/2 teaspoon finely grated lime zest
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/2 teaspoon salt, divided
Pinch of cayenne pepper
1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness
2 tablespoons olive oil, divided
1/2 small onion, chopped
1 tablespoon seeded and minced jalapeno pepper
1 garlic clove, minced
One 15-ounce can low-sodium black beans, drained and rinsed
1 pint grape tomatoes, halved
1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen
1 ripe avocado, pitted, peeled, and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons fresh cilantro leaves

Steps:

Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

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

Ingredients

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

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.

BLACK BEAN AND CORN SOUP

Black Bean and Corn Soup image

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

Ingredients

3/4 lb lean ground beef
2 cups frozen whole kernel corn
2 (15 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can ready-to-serve beef broth
1 teaspoon cumin
3 teaspoons chili powder

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

Black Bean and Chicken Soup image

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

Ingredients

1 lb black beans, soaked, cooked, and drained
1 lb boneless skinless chicken breast, cut in bite size pieces
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 large onions, diced
2 (14 1/2 ounce) cans diced tomatoes, one can drained only
2 cups corn
2 (14 ounce) cans chicken broth (I use 99% fat free)
2 tablespoons cumin
2 tablespoons garlic powder
2 teaspoons black pepper

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

More about "chicken corn black bean soup recipes"

BLACK BEAN & CORN SOUP | HEALTHY …

Sep 16, 2020 2 (15 ounce cans) black beans rinsed and drained 1 (10 ounce can) Ro-Tel Chipotle diced tomatoes, with juice 1 (14.5 ounce can) diced tomatoes, with juice 1 (11 ounce can) Mexicorn …
From mantitlement.com

See details

SLOW COOKER TEX-MEX CHICKEN AND …

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very …
From cookinglight.com

See details

BLACK BEAN, CORN, CHICKEN SOUP - SOUP

Dec 12, 2022 Ingredients: 1 tablespoon extra virgin olive oil 4 chicken bottoms, thighs and legs attached with skin and bones 2 onions, peeled and chopped 2 carrots, peeled and chopped 4 celery, chopped 1 …
From chabad.org

See details

MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE

May 16, 2018 4 chicken breasts thinly sliced, skinless boneless salt 1 tablespoon chili powder 8 oz corn drained (half of 15 oz can) 15 oz black beans from the can (washed and drained 1 tablespoon chili …
From juliasalbum.com

See details

INSTANT POT TEX-MEX CHICKEN AND BLACK BEAN SOUP RECIPE

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve …
From cookinglight.com

See details

BLACK BEAN SOUP RECIPES

Allrecipes has more than 60 trusted black bean soup recipes complete with ratings, reviews and cooking tips. ... Chicken Corn Black Bean Soup. 30 Ratings Save. Cuban Black Bean Soup …
From allrecipes.com

See details

SLOW COOKER SALSA CHICKEN BLACK BEANS AND CORN - SKINNYTASTE

Dec 5, 2017 Combine corn and beans and put them in the slow cooker. Season the chicken with adobo (or salt), garlic powder and cumin then place in the slow cooker and top with salsa. …
From skinnytaste.com

See details

GROUND TURKEY TACO SOUP - THE ROASTED ROOT

2 days ago Transfer the black beans, corn, chicken broth and crushed tomatoes (the rest of the ingredients) to the pot and stir well. Cover and bring the soup to a full boil. Once boiling, …
From theroastedroot.net

See details

SOUTHWEST CHICKEN SOUP WITH CREAM CHEESE - PITCHFORK FOODIE …

Jan 29, 2021 How to make Chicken Soup on the Stove-top: STEP 1: Add all ingredients EXCEPT cream cheese to a stockpot or large pan. Stir. If you’re using an uncooked chicken …
From pitchforkfoodie.com

See details

SLOW-COOKER CHICKEN & BROWN RICE WITH ROASTED CORN & BLACK …

Jan 11, 2023 Step 1. Combine broth, tomato paste, cumin, garlic, paprika, cayenne, pepper and salt in a 6-quart slow cooker. Add chicken, beans and corn. Cover and cook on Low until the …
From eatingwell.com

See details

CHICKEN TORTILLA CASSEROLE

Jan 18, 2023 Shred the cooked chicken and add it to a pan. Stir in the taco seasoning and water. Cook over medium heat for 3-5 minutes. Add in the corn and black beans and remove …
From keepingonpoint.com

See details

INSTANT POT SPICY CHICKEN BLACK BEAN SOUP - SIMPLY DELICIOUS

Sep 22, 2021 Add chicken stock then close the Instant Pot, making sure the vent is in the sealing position. Cook: Set the Instant Pot to the SOUP function for 10 minutes. After the soup …
From simply-delicious-food.com

See details

15 BEST CHICKEN ENCHILADA SOUP RECIPE - SELECTED RECIPES

Chili’s Chicken Enchilada Soup Cup Calories. There are 205 calories in a Chicken Enchilada Soup Cup from Chili’s. What goes good with chicken tortilla soup? What to Serve with …
From selectedrecipe.com

See details

SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT

2 days ago Directions. In a large skillet, brown chicken in oil. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer mixture to a 3-qt. slow cooker. …
From tasteofhome.com

See details

CHICKEN BAKE WITH BLACK BEANS, CORN, AND SALSA RECIPE - THE …

Dec 11, 2021 Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish. Arrange chicken over bean and …
From thespruceeats.com

See details

CHICKEN TACO SOUP: THE EASIEST AND TASTIEST WEEKNIGHT SOUP

How To Make The Easiest Chicken Taco Soup Recipe. Ingredients: 2 14.5-ounce cans chicken broth; 1 15-ounce can whole-kernel corn, drained; 1 15-ounce can black beans, drained and …
From msn.com

See details