Blackbeanchickenricesoup Recipes

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BLACK BEAN CHICKEN RICE SOUP



Black Bean Chicken Rice Soup image

This is excellent comfort food on a brisk cold snowy day. This is a thick soup I put together with what i had in the kitchen one day. Too cold and snowy to run to the store. My husband liked it. Hopefully, you will, too. :) Side note: You can cook the chicken ahead of time and store in the refrigerator in the broth until you are ready to continue. Then, you only have about 30-40 minutes until you can enjoy your soup. :)

Provided by Dianes Kitchen

Categories     Stocks

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breasts
8 cups water
1 onion, chopped
2 bay leaves
2 teaspoons salt
1/2 teaspoon pepper
3 (15 ounce) cans black beans, drained
1 (16 ounce) jar salsa
1 (1 1/4 ounce) package taco seasoning
4 teaspoons minced garlic
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon celery seed
1 tablespoon lemon juice
1 1/2 cups instant brown rice
1 teaspoon chicken bouillon
1 tablespoon brown sugar
1 tablespoon instant mashed potatoes
shredded cheddar cheese

Steps:

  • In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
  • Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
  • Serve with cheese.

Nutrition Facts : Calories 328, Fat 2.5, SaturatedFat 0.6, Cholesterol 37.8, Sodium 1376.5, Carbohydrate 52.2, Fiber 12.4, Sugar 5, Protein 25.3

CHICKEN BLACK BEAN AND RICE SOUP



Chicken Black Bean and Rice Soup image

Provided by Dawn Yucuis

Categories     Soup

Number Of Ingredients 15

2 cooked chicken breast cut into cubes
2 tablespoon olive oil
1 medium onion (chopped)
1 tablespoon jalapeno (minced)
4 ounce can green chiles
14.5 ounce can of diced tomatoes
6 ounce can tomato paste
48 ounces of chicken broth
2 cups salsa
15 ounce can black beans
1/2 cup rice (uncooked)
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
2

Steps:

  • In a large Dutch oven or soup kettle, heat the olive oil and add the onion and jalapeno pepper. Cook for about 4 to 5 minutes, stirring occasionally.
  • Add the remaining ingredients, stir to combine well. Over medium to medium-high heat bring to a boil. Reduce heat and simmer until rice is tender, stirring occasionally. Serve with sour cream, cheddar cheese, and tortilla chips, if desired or top with your favorites.

ULTIMATE BLACK BEAN AND RICE SOUP



Ultimate Black Bean and Rice Soup image

When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.

Provided by KitKat54

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

1 large onion, chopped finely
2 celery ribs, diced
2 carrots, diced
1 -2 jalapeno pepper, diced
1 red bell pepper, diced
3 -4 garlic cloves, minced
2 tablespoons olive oil
3 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
1 (11 ounce) can mexicorn, drained
1 cup instant rice
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
2 cups water
2 chicken bouillon cubes
32 ounces low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro

Steps:

  • In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
  • Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
  • Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
  • Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
  • Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

Nutrition Facts : Calories 317.3, Fat 5.5, SaturatedFat 1, Cholesterol 0.1, Sodium 1135.8, Carbohydrate 54.8, Fiber 11.8, Sugar 2.8, Protein 15.9

SOUTHWEST BLACK BEAN CHICKEN SOUP



Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Steps:

  • Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

CHICKEN AND BLACK BEAN SOUP



Chicken and Black Bean Soup image

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

Steps:

  • 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 tablespoons broth; add remaining broth 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 broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

BLACK BEAN CHICKEN WITH RICE



Black Bean Chicken with Rice image

This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Steps:

  • In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.

CHICKEN, BLACK BEAN AND RICE SOUP



Chicken, Black Bean and Rice Soup image

Make and share this Chicken, Black Bean and Rice Soup recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Breast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 (14 1/2 ounce) cans chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) jar salsa
1 cup cubed cooked chicken breast
1 cup cooked brown rice
1 teaspoon ground cumin

Steps:

  • Saute onion and garlic in oil until tender.
  • Stir in the remaining ingredients and heat through.

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