Chicken Soup With Black Beans and Corn recipe
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- 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
Nutrition Info
- 196.9 caloriescarbohydrate: 32.5 gcholesterol: 6.3 mgfat: 4.1 gfiber: 10.1 gprotein: 10.8 gsaturatedFat: 1.6 gservingSize: -sodium: 717.5 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Soup With Black Beans and Corn
Directions
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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.