Chicken Soup With Black Beans and Corn

Chicken Soup With Black Beans and Corn

39 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (39)

Rate This Recipe
ShannonS
43

ShannonS

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 corn since that's all I had on hand. I added a can of green chilis, 1/2 sauteed onion, garlic powder and red pepper flakes. I omitted the jalapeno pepper, cilantro, chips, cheese and lime wedges. The heat from the spices and broth really felt great on my throat! I'll keep the ingredients on hand for the next time I feel under the weather!

RuthieBaby
40

RuthieBaby

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 raving about how amazing this soup was. I have to agree. I loved the Southwestern Flair; it reminded me of home. I follwed this recipe to a tee and will do so again and again. I can see why this recipe was featured in USA Today. It'd be a great idea if you need something to make for LOTS of people, since it is a HUGE amount of soup. Even with four of us eating, there was enough left over for all of us for DAYS. And it's just as good reheated.

IMVINTAGE
33

IMVINTAGE

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, it beats out canned chicken anyday ;o) ) & low sodium broth. I did saute onions, celery & red bell pepper in EVOO to soften for a few minutes (I also sauteed the cumin & chile powder for a minute or two to help draw out their flavor) before adding the broth & chicken so I think it was pretty comparable to Pam's soup base. From that point, I followed the recipe except I omitted the cheese & garnished w/ a tbp of low-fat sour cream & a lime slice. Love your recipes Pam!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 32.5 g
  • 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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