Southwest Chicken and Black Bean Soup

Name: Southwest Chicken and Black Bean Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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

(110)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 6

Ingredients

1 large carrot, chopped1 red bell pepper, diced 1 teaspoon canola oil1 cup onion, diced2 cloves garlic, minced2 teaspoons chili powder1 teaspoon paprika1 teaspoon ground cumin1 cup no salt-added petite diced tomatoes, undrained2 cans (14.5 oz) reduced-sodium black beans, drained and rinsed1 pound boneless skinless chicken, diced4 cups no salt added chicken broth juice of 2 limes 2 teaspoons cilantro, chopped

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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

KMBRLY4
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
HEYITSLISA
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
SKINICOOK
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
CD1028940
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
DMCMULLAN
I served this with a fresh spinach salad and my family really enjoyed it. - 1/21/12
DONNELDA22
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
APPYGIRL84
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
4DOGNIGHT
Delicious! I added a chopped jalapeno pepper and garlic and put cheese in the bottom of the bowl! Tasty. - 3/19/12
GMALILI
Can't wait to try this one! Some quesidilla's with low fat cheese would go well with it. Thanks - 3/12/12
CD13444543
I used smoke paprika in place of regular paprika. Great soup. - 3/9/13
KMACK150
delicious...makes a bunch. Freezing half for later.
- 1/18/12
CHEVY63
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
CD13674347
We really loved this. Delicious and very healthy. Makes a ton. - 3/6/13
CATWOOMAN
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
OKLAMEG1
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
CD12982728
Yumm. I added turkey meatballs instead of chicken and a can of corn. Delicious! - 9/25/12
CD12670967
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
BEECHNUT13
I cooked the chicken whole, and then pulled it out when it was done to let it cool before I cut it - that keeps it from drying out. And the chicken was awesome, so I might just put some extra in there, pull it out and save it for another meal - but great dish! Didn't get 16 cups though... - 7/19/12
FRASERKR
I make something similar but use RO-TEL tomatoes, mild, original or hot all work fine. - 3/19/12
JULIETTECAKE
This has become a new favorite recipe. Perfect with all the cold weather we have been having. - 1/29/14
GLORYHORNBY
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
CD12298274
I will try this soon.
- 10/21/12
JSGORENTZ
Wonderful soup!! Great flavor and my son even liked it! - 10/18/12
PAMMRM
This is so good. My whole family loved it! Thanks Chef Meg! - 9/17/12
CD13444834
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