This soup is one of the easiest soups I make and it is hearty and very flavorful. Packed with protein, beans, tomatoes with a Mexican flare. Perfect for a quick soup for a crowd.
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Chicken Black Bean Soup
- Prep Time: 20 min
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: Keto/Low Sugar
- Method: Stove Top
- Cuisine: American
Description
A hearty soup packed with with chicken, beans, and tomatoes with Mexican flare.
Ingredients
1 ½ lbs boneless chicken breasts
3 Tablespoons EVOO
½ cup chopped onion
2 garlic cloves
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt
1/8 teaspoon ground redpepper
4 cups chicken broth
3 cans whole kernel corn (15 oz)
3 cans black beans, drained (15 oz)
1 can Mexican stewed tomatoes (15 oz)
1 cup Mexican style tomatoes with green chilis
1 bunch cilantro, chopped, thinly slice Monterey jack cheese
Instructions
- Slice or chop the chicken into bite size pieces. Heat the olive oil in a large saucepan and add the chicken, onion, garlic, cumin, chili powder, salt and red pepper (optional for spice). Saute until the chicken is cooked through.
- Stir in the chicken broth, undrained corn, drained black beans, stewed tomatoes and tomatoes with green chilies. Bring to a boil and reduce the heat. Simmer for 15 min.
- Ladle the soup into soup bowls and sprinkle with cilantro. Top with the Monterey Jack cheese.
Notes
Pairs perfectly with clean-crafted Bookbinder Apprentice Red Wine. 
All wines are backed by Scout and Cellar’s clean-crafted commitment.