4.3 of 5 (79)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 3.1 g
  • Cholesterol: 46.7 mg
  • Sodium: 140.9 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 28.1 g

View full nutritional breakdown of Southwest Chicken and Black Bean Soup calories by ingredient
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Southwest Chicken and Black Bean Soup

Submitted by: CHEF_MEG
Southwest Chicken and Black Bean Soup

Introduction

This is a really filling soup that's easy to make. Each serving is a hearty 2 cups! This is a really filling soup that's easy to make. Each serving is a hearty 2 cups!
Number of Servings: 6

Ingredients

    1 large carrot, chopped
    1 red bell pepper, diced
    1 teaspoon canola oil
    1 cup onion, diced
    2 cloves garlic, minced
    2 teaspoons chili powder
    1 teaspoon paprika
    1 teaspoon ground cumin
    1 cup no salt-added petite diced tomatoes, undrained
    2 cans (14.5 oz) reduced-sodium black beans, drained and rinsed
    1 pound boneless skinless chicken, diced
    4 cups no salt added chicken broth
    juice of 2 limes
    2 teaspoons cilantro, chopped

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Directions

Heat the oil in a heavy bottomed saucepan, add the onions, cover and cook for 3-4 minutes. Add the carrot and pepper, and cook another three minutes, until the vegetables start to soften.
Remove the lid, add the chicken, garlic, and spices, and cook until no longer pink. Add the tomatoes, and beans. Stir to combine, then slowly add the stock. Bring the soup to a boil then reduce heat and simmer for 15 minutes. Puree 1/3 of the soup with an immersion blender or mash using a potato masher. Add lime juice lime to taste. Sprinkle on the fresh cilantro and serve.






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Member Ratings For This Recipe


  • Very Good
    28 of 30 people found this review helpful
    Put all of it except the cilantro in a crock pot (no need to dice the chicken) cook on low for 7 hours, remove the chicken with a ladle, use immersion blender to thicken, add back the chicken and cross cut with 2 knives, top each bowl with cilantro and a little sour cream and cheese! YUMMY & FAST! - 3/24/12

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  • Very Good
    9 of 10 people found this review helpful
    Great recipe! I added the garlic in after softening the onions for four mins. I then added a chilli, two peppers (I used a yellow and a red) and carrot in to saute for 2 mins before adding the chicken. It cooked perfectly. I replaced the black beans with kidney beans. Delish! - 9/2/12

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  • Incredible!
    9 of 11 people found this review helpful
    I loved it. I added more carrots and a can of whole kernal corn. Divided it into rubbermaid containers and tossed it in the freezer. Perfect lunch with a yogurt and an apple. - 3/15/12

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  • Very Good
    8 of 8 people found this review helpful
    This was delicious. I skipped red peppers and topped each bowl with cheddar and avocado. I also skipped the blending step and just left it brothy. The chopping really doesn't take that long. I made this while sick and feeling horrible, and it was easy and even made me feel a little better! - 3/24/12

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  • 7 of 7 people found this review helpful
    I served this with a fresh spinach salad and my family really enjoyed it. - 1/21/12

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  • 6 of 12 people found this review helpful
    Looks like an easy and healthy receipe which should taste grea. I love soup. Some instructions missing, watch that y ou don't forget to add the carrot and red pepper. - 3/18/12

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  • Incredible!
    4 of 4 people found this review helpful
    Delicious! I added a chopped jalapeno pepper and garlic and put cheese in the bottom of the bowl! Tasty. - 3/19/12

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  • 4 of 11 people found this review helpful
    Can't wait to try this one! Some quesidilla's with low fat cheese would go well with it. Thanks - 3/12/12

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  • Incredible!
    3 of 3 people found this review helpful
    I made this recipe today and wow is it good. Quick and easy.
    If you are like me and spill things and burn yourself a lot, just use a food processor to puree a third of the vegetables and beans before adding to the soup. - 1/21/12

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  • 3 of 4 people found this review helpful
    delicious...makes a bunch. Freezing half for later.
    - 1/18/12

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  • Very Good
    2 of 2 people found this review helpful
    Good soup. Have never blended 1/3 of the soup before, loved the way it made the texture of the soup. Yum. - 11/27/12

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  • Very Good
    2 of 3 people found this review helpful
    Love this recipe. I used the crock pot to fix this. Mine came out a little too spicy, because I used spicy tomatoes. It was still good and leftover soup today was even better. Just next time, I'll stick to the recipe. Thanks for sharing - 11/7/12

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  • Incredible!
    2 of 2 people found this review helpful
    The spices were just right...delicious!

    I added a sweet potato (cubed and microwaved) to the mix. The carrots were a little underdone. Next time I will microwave them along with the potato.

    Also added some Feta sprinkled on top, which I thought added a lot, and a couple slices of avocado. - 9/12/12

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  • 2 of 2 people found this review helpful
    I make something similar but use RO-TEL tomatoes, mild, original or hot all work fine. - 3/19/12

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  • Incredible!
    1 of 1 people found this review helpful
    I used smoke paprika in place of regular paprika. Great soup. - 3/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    We really loved this. Delicious and very healthy. Makes a ton. - 3/6/13

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  • Very Good
    1 of 3 people found this review helpful
    This soup is great but the directions are lacking. Drain the tomatoes? I actually put one cup in undrained and then drained the balance of a 28 oz. can. Sauted the carrots, onion, peppers, and garlic in the oil and built the soup from there. Turned out so I guess I did it right. - 1/14/13

    Reply from CHEF_MEG (2/6/13)
    Hi, The tomatoes are undrained and you only need one cup. But...feel free to make the recipe you own by adding some of your favorite ingredients. Chef Meg


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  • 1 of 6 people found this review helpful
    I will try this soon.
    - 10/21/12

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  • Incredible!
    1 of 2 people found this review helpful
    Wonderful soup!! Great flavor and my son even liked it! - 10/18/12

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  • Very Good
    1 of 1 people found this review helpful
    Yumm. I added turkey meatballs instead of chicken and a can of corn. Delicious! - 9/25/12

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  • Incredible!
    1 of 1 people found this review helpful
    This is so good. My whole family loved it! Thanks Chef Meg! - 9/17/12

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  • YUMMO!!! This is definitely a keeper! Even the hubs loved it! - 3/6/14

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  • This has become a new favorite recipe. Perfect with all the cold weather we have been having. - 1/29/14

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  • I needed something for lunch and tried this recipe. I had to adapt it for the ingredients I had available - so instead of carrots I used some frozen squash, no stock so water instead, and no lime juice. Still came out very tasty and I have lunch for the week! - 1/21/14

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  • I made this soup tonight with some left over turkey. I also did not have the paprika. This soup was delicious. The lime just made it pop with flavor. We are on a low sodium diet and this was perfect. I will make this again and serve it often. Thank you. - 1/10/14

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