Chompy-Chomp Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.4
  • Total Fat: 7.2 g
  • Cholesterol: 38.0 mg
  • Sodium: 665.0 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 11.5 g
  • Protein: 22.0 g

View full nutritional breakdown of Chompy-Chomp Black Bean Soup calories by ingredient
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Introduction

Found this recipe in the Chicago Tribune. I added the chicken breast and corn. I also frequently cook the chicken breasts in water and add the broth to the soup. This says four servings. They would be very large servings...almost 2 cups. Found this recipe in the Chicago Tribune. I added the chicken breast and corn. I also frequently cook the chicken breasts in water and add the broth to the soup. This says four servings. They would be very large servings...almost 2 cups.
Number of Servings: 4

Ingredients

    1 t. vegetable oil
    1 medium onion, diced
    3 cloves garlic, thinly sliced
    2 t. cumin, ground
    1/4 t. red pepper, ground
    1 can tomatoes, diced
    1 can black beans, drained and rinsed
    1/2 t. salt
    shredded monterey jack or pepper jack cheese (opt.)
    chopped cilantro

Directions

Heat oil in large saucepan or dutch oven over medium heat. Cook onion and garlic until soft and fragrant, about 5 minutes.

Add tomatoes with juices and beans (can add corn and chicken, if desired). Heat to a simmer. Turn off heat. Blend about half of soup mixture (to thicken...can avoid this step if desired). Return to pan, stir in salt. Top with cheese and/or cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user TRICIAB5.

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