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Mexican Black Bean Chicken Soup

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Ingredients

Adjust Servings:
1 lb chicken breast, cooked
3 tablespoons olive oil
1 medium onion, chopped
8 garlic cloves, minced
1 tablespoon coriander
1/2 tablespoon cumin
2 teaspoons salt
2 teaspoons black pepper
14 ounces rotel tomatoes
2 quarts chicken stock
1 bunch fresh cilantro, chopped
2 limes, juice of
1 cup cheddar cheese
14 ounces whole kernel corn
14 ounces black beans

Nutritional information

416.7
Calories
169 g
Calories From Fat
18.9 g
Total Fat
6.1 g
Saturated Fat
58.4 mg
Cholesterol
1418.1 mg
Sodium
35.6 g
Carbs
5.9 g
Dietary Fiber
5.9 g
Sugars
28.1 g
Protein
490g
Serving Size

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Mexican Black Bean Chicken Soup

Features:
    Cuisine:

    Excellent and easy to make. Thanks for sharing

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Mexican Black Bean Chicken Soup, This is a great comfort food You can cut the cooking time by purchasing a pre-cooked rotisserie chicken and it is still fabulous!, Excellent and easy to make Thanks for sharing, This is great comfort food! I did the same – cut the chicken broth in half, used 6 garlic cloves, but also added one more can of black beans and another half cup of ground up chips It was like stew! I cut the amount of salt in half, added a bit of lime zest along with the cilantro and lime juice The cheddar in the bottom of the bowl was excellent! I would make this again – so easy!


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    Steps

    1
    Done

    Place a Large Pot Over Medium Heat, Add Evoo. Add the Onions, Garlic and Season With Coriander, Cumin, Salt and Freshly Ground Black Pepper. Cook Until Softened, About 8-10 Minutes.

    2
    Done

    Add the Rotel, Chicken Stock Corn and Black Beans (you Can Substitute Chili Beans If You Do not Like Black Beans) to the Pot and Bring to a Bubble.

    3
    Done

    While the Mixture Is Coming to a Bubble, Place the Tortilla Chips (reserving a Handful For Garnish) in a Food Processor and Pulse to Grind, or in a Resealable Plastic Bag and Crush With a Rolling Pin or Empty Wine Bottle. You Should Have About 1 Cups of Ground Chips. Add the Ground Chips to the Mixture and Cook For 10 Minutes.

    4
    Done

    When Ready to Serve, Add the Chopped, Cooked Chicken to the Pot Along With 1/2 to 3/4 Cup of Cilantro and the Lime Juice, and Cook 2-3 More Minutes, Until the Chicken Is Heated Through.

    5
    Done

    to Serve, Ladle the Tortilla Chicken Stew Into a Bowl and Garnish With Some of the Reserved Tortilla Chips and Some Cheddar Cheese.

    Avatar Of Luke Johnson

    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

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