Black Bean, Corn, and Chicken Soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 173.7
- Total Fat: 1.7 g
- Cholesterol: 26.0 mg
- Sodium: 841.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 6.5 g
- Protein: 17.6 g
View full nutritional breakdown of Black Bean, Corn, and Chicken Soup calories by ingredient
Introduction
Delicious hot and filling Mexican-inspired soup. Delicious hot and filling Mexican-inspired soup.Number of Servings: 20
Ingredients
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32 oz Tyson boneless, skinless chicken breast
1 medium red onion, diced
4 cloves Garlic, diced
6 Jalapeno Peppers, diced (or 2 poblano peppers)
2 48oz containers low sodium chicken broth
4 cans Diced Tomatoes with Jalapenos or other peppers
2 Tbsp Goya Recaito Cilantro Cooking Base
2 Tbsp Better than Bouillion, chicken base
2 cups Yellow Sweet Corn, Frozen
4 cans black beans
1 lime, juiced and zested
1/2 - 1 bunch cilantro, diced
Directions
1. Dice peppers, onions, and garlic. Zest and juice 1 lime.
2. Spray a saute pan with cooking spray; saute/sweat aromatics.
3. Place cooked aromatics and all ingredients EXCEPT cilantro, lime, and lime zest into a large crock pot. Cook on high for 4 hours or low for 8 hours.
4. Remove chicken breasts and shred with two forks.
5. Return chicken to crock pot and mix in lime zest, lime juice, and cilantro.
6. Serve immediately or portion and refrigerate/freeze.
Optional: serve with a dollop of sour cream or greek yogurt
Serving Size: makes 20 1.5-2c servings
2. Spray a saute pan with cooking spray; saute/sweat aromatics.
3. Place cooked aromatics and all ingredients EXCEPT cilantro, lime, and lime zest into a large crock pot. Cook on high for 4 hours or low for 8 hours.
4. Remove chicken breasts and shred with two forks.
5. Return chicken to crock pot and mix in lime zest, lime juice, and cilantro.
6. Serve immediately or portion and refrigerate/freeze.
Optional: serve with a dollop of sour cream or greek yogurt
Serving Size: makes 20 1.5-2c servings