Chicken Soup With Black Beans and Corn

Chicken Soup With Black Beans and Corn
  • 1 recipe Fast Chicken Soup Base
  • 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 tablespoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • tortilla chips
  • grated Monterey Jack cheese
  • fresh lime wedges


  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.

03/25/2017
Chicken Soup With Black Beans and Corn, recipe PT15M PT1H 5 455 calories

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