Chicken Soup With Black Beans And Corn Recipes

CHICKEN CORN BLACK BEAN SOUP

Steps:

• Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

CHICKEN SOUP WITH BLACK BEANS AND CORN

Steps:

• 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.

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS

Steps:

• Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
• Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
• Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
• Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
• Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

BLACK BEAN AND CHICKEN SOUP

Steps:

• In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

SOUTHWEST BLACK BEAN CHICKEN SOUP

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.

SOUTHWESTERN CHICKEN BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.

CHICKEN AND BLACK BEAN SOUP

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.

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Steps:

• In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
• Next, add the remaining ingredients (except for the cilantro and limes).
• Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
• Garnish with sour cream, parmesan cheese and toasted tortilla strips.
• Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
• Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
• Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
• Make sure to turn strips over halfway through the baking process.

BLACK BEAN AND CHICKEN SOUP WITH SWEET CORN

Steps:

• Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
• Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
• Add taco seasoning, cumin, and cilantro, stir.
• Add onion and celery, cook on low about 5 minutes.
• Add black beans, sweet corn, and chicken.
• Cook on low for 10-20 minutes, stirring occasionally.
• Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!