Quick Chicken and Black Bean Soup ready in just a few steps and only 30 minutes. This soup is a tasty, Mexican chicken and crispy tortilla, in a bowl.
Filled with cooked chicken, corn and tomatoes and spiced with jalapeño peppers, cilantro, chili powder and ground cumin and finishing off with a topping of crushed, crispy tortilla chips and Mexican shredded cheese. Taco-Tuesday better watch out!
To make Quick Chicken and Black Bean Soup, you will need the following ingredients:
In a large nonstick saucepan greased with cooking spray, over medium heat cook and stir the chicken for 4-6 minutes until no longer pink.
Set aside 2 tablespoons of chicken broth and add the remaining 2 cans to the chicken.
Add corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin and stir to mix. Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
In a small bowl, stir the cornstarch and reserved 2 tablespoon chicken broth, together. Gradually add to the soup and stir. Bring to a boil and cook, while stirring, for 2 minutes until thickened.
Top your soup bowls with crushed chips and cheese, before serving.
Move over Taco-Tuesday, Quick Chicken and Black Bean Soup is taking over! This recipe is just waiting to be tried! Let us know how this new addition spices up your Mexican evenings even more. Tag #cookmerecipes in your own party pictures and posts.
Spicy and delicious! Thank you!
