Chicken Soup With Black Beans and Corn
Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com
Ingredients
8
8 servings
- •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
- •0.5 cup chopped fresh cilantro
- •Salt and freshly ground black pepper
- •tortilla chips
- •grated Monterey Jack cheese
- •fresh lime wedges
Instructions
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- 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.
- Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
- Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Nutritional Facts
Per 8 servings
- Calories: 197
- Carbohydrate: 33g
- Fat: 4g
- Fiber: 10g
- Protein: 11g
- Sugar: 3g
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