Chicken & Black Bean Soup

posted by 2 years ago


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


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
Learn More

Subscribe For Newsletter

Frequently Asked Questions