MEXICAN CHICKEN AND BLACK BEAN SOUP

It seems there are endless variations on Mexican-inspired “tortilla” soups. This one is similar to Beef and Bean Taco Soup on the facing page, but the chicken gives a different flavor and also reduces the fat content. I think you’ll like them both!

Print

MEXICAN CHICKEN AND BLACK BEAN SOUP

THURSDAY MEXICAN NIGHT It seems there are endless variations on Mexican-inspired "tortilla" soups. This one is similar to Beef and Bean Taco Soup on the facing page, but the chicken gives a different flavor and also reduces the fat content. I think you'll like them both!
Course Main Course
Cuisine Mexican
Servings 12

Ingredients

  • 1 pound chicken breasts boneless skinless
  • 2 tablespoons butter
  • 1 garlic clove minced
  • 2 14.5-ounce cans stewed or diced tomatoes, cut up
  • 1 15-ounce can corn, undrained
  • 1 15-ounce can black beans, drained
  • 2 cups chicken broth
  • 1 cup salsa
  • 1/2 cup fresh cilantro chopped
  • 1 tablespoon ground cumin
  • Shredded Monterey Jack or pepper Jack cheese
  • Tortilla chips
  • Sour cream

Instructions

  • Cut the chicken into bite-size pieces. Melt the butter in a soup pot over medium heat. Cook and stir the chicken until slightly browned and no longer pink. Add the garlic and cook for 30 seconds.
  • Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a boil. Decrease the heat, cover, and simmer for 20 minutes. 
  • To serve, place a scoop of cheese in a soup bowl, then tortilla chips, and soup. Top with a dollop of sour cream.
  • Serve with a green salad or fresh fruit and additional chips and salsa.

Variation: If you have leftover cooked chicken on hand (about 3 cups), simply put it and the remaining ingredients (butter through cumin) in the slow cooker and cook for 4 to 8 hours.

    Can be made Meatless: Omit the chicken and substitute vegetable broth for the chicken broth.

      Notes

      this recipe is from THE FOOD NANNY RESCUES DINNER ©2008 Liz Edmunds — www.thefoodnannyrescuesdinner.com

      The post MEXICAN CHICKEN AND BLACK BEAN SOUP appeared first on The Food Nanny.