Chicken Soup With Black Beans and Corn

Chicken Soup With Black Beans and Corn

41

"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."

Ingredients

{{adjustedServings}} servings 197 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 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.
  3. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
  4. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

Footnotes

  • Get the recipe for Fast Chicken Soup Base.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved
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Reviews

41
  1. 64 Ratings

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Great twist on chicken soup! I didn't use the base as suggested, only chicken bouillon because I didn't have time to make the base. I only used 1 can of black beans and 1 can of whole kernal co...

Wow! As I was making this I stole a few tastes and was wondering whether or not it would taste great when it was finished. As soon as I served it to all my family members, they couldn't stop r...

I didn't use Pam's soup base recipe...I just used frozen, thawed rotissirie chicken (I always buy one when I grocery shop, use part of it in a recipe & then freeze half ...when in a time crunch...