Chicken, Corn and Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.9
  • Total Fat: 1.6 g
  • Cholesterol: 26.2 mg
  • Sodium: 1,218.9 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 7.7 g
  • Protein: 16.8 g

View full nutritional breakdown of Chicken, Corn and Black Bean Soup calories by ingredient
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Number of Servings: 4


    2 Tablespoons vegetable oil (twice around the pan)
    2 Pounds chicken tenders, cut into bite-sized pieces
    Salt and freshly ground black pepper
    1 Tablespoon ground cumin (a palmful)
    1.5 Tablespoons ground coriander (a heaping palmful)
    1 Chipotle Chili pepper in adobo sauce (chopped)***
    1 large onion
    4 ears of fresh corn, kernels cut from the cob
    1 red bell pepper, cored, seeded and chopped
    3 Tablespoons all purpose flour
    1 quart chicken stock
    1 15oz can chicken stock or broth
    [edit to add] 1 15oz can black beans
    juice of one lime
    1/4 cup fresh cilantro, chopped
    Hot Sauce, tabasco
    Sour Cream, for garnish


Heat a large soup pot over medium-high heat with the vegetable oil. Add the chicken and season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3-4 minutes. Add the onions, corn kernels and red bell peppers. Cook, stirring frequently, for about 3 minutes. Dust the chicken with and veggies with the flour, stir, and continue to cook for 2 minutes. Turn the heat up to high and add the chicken stock. Bring the stew up to a simmer and then add the black beans. Simmer the stew for 15 minutes. Add the lime juice and cilantro and stir to combine. Taste and check for seasoning; adjust with salt and pepper and a little hot sauce of you like the heat. Serve the stoup garnished with a sour cream and a little bit of chopped cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user SBAIRD2.

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