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Chicken Corn Black Bean Soup Recipe

Recipe by: Stacy

"This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 266 cals
  • 1 cooked rotisserie chicken, shredded
  • 32 ounces chicken broth
  • 16 ounces restaurant-style salsa (such as Pace®)
  • 1 (15.25 ounce) can sweet corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can southwest-style corn, drained
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (4 ounce) can mild, fire-roasted diced green chile peppers
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    266
    13%
  • Fat:
    5.7
    9%
  • Carbs:
    42.5
    14%
  • Protein:
    14.5
    29%
  • Cholesterol:
    20
    7%

Based on a 2,000 calorie diet

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