Southwest Chicken and Black Bean Soup
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
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
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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
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.
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.
Member Ratings For This Recipe
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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
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HEYITSLISA
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SKINICOOK
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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
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DMCMULLAN
