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Chicken & Black Bean Soup

posted by regnisaw@yahoo.com 2 years ago



Ingredients


½ pound boneless skinless chicken breasts, cut into 1-inch cubes


30 oz gluten free chicken stock, divided


2 cups frozen corn


1 (15 oz) can black beans, rinsed and drained


1 (10 oz) can diced tomatoes and green chilies, undrained


1 jalapeno pepper, seeded and chopped


2 Tbs fresh cilantro, minced


3 Tbs chili powder


½ tsp ground cumin


1 Tbs cornstarch


18 tortilla chips


Shredded reduced-fat Mexican cheese blend, optional


Directions


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 Tbs stock; add remaining stock 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 stock until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Serve immediately topped with crushed chips and cheese, if desired. (Serves: 6)




tags:  chicken & black bean soup, soups, chicken, poultry, mexican
 
 
 
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