Chicken Soup With Black Beans and Corn

Chicken Soup With Black Beans and Corn 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.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 8

    YIELD : 8 servings

  • 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.

Per Serving: 197 calories; protein 10.8g; carbohydrates 32.5g; fat 4.1g; cholesterol 6.3mg; sodium 717.5mg. Get the recipe for Fast Chicken Soup Base.