Chicken Soup With Black Beans and Corn

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: IMVINTAGE

"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method."

Chicken Soup With Black Beans and Corn Recipe

RECIPE RATING:

Read Reviews (17)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 recipe Fast Chicken Soup Base
2 (16 ounce) cans black beans, drained
1 (10 ounce) package frozen corn
1 (14.5 ounce) can diced tomatoes
1 jalapeno pepper, stemmed, seeded and minced
2 tablespoons ground cumin
2 teaspoons chili powder
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper
tortilla chips
grated Monterey Jack cheese
fresh lime wedges

DIRECTIONS

Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Soup Up Your Chicken Soup on February 23, 2003.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on jun. 8, 2005 by ShannonS

Great twist on chicken soup! I didn't use the base as suggested, only chicken bouillon because... MORE

Reviewed on jan. 23, 2006 by RuthieBaby

Wow! As I was making this I stole a few tastes and was wondering whether or not it would... MORE

Reviewed on jan. 2, 2006 by patj

This is the best soup ever! I first made it when I was looking for a soup with a 'restaurant... MORE

Reviewed on oct. 27, 2005 by chefmargo

My kids turned up their noses when they saw the vegetables but once they tasted it they went... MORE

Reviewed on may 26, 2007 by IMVINTAGE

I didn't use Pam's soup base recipe...I just used frozen, thawed rotissirie chicken (I always... MORE

Reviewed on aug. 14, 2008 by Celiac2003

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.

Celiac2003
aug. 14, 2008

The original recipe was a good start, but this is a lot healthier. I received big complements on this very hearty soup and even though it was made at the last minute, it was still delicious! I cook without wheat, avoid added salt, love spicy food (but have a wimpy husband), and except for chicken broth, I cook without meat. Sauté 1 chopped onion and when it starts to brown add 2 stalks of chopped celery, cooking until tender. On low heat, I added only one tablespoon cumin and one teaspoon chili powder (feared it would be too much in the original recipe). I have fresh lemon thyme, so I stirred in a bit of that in also. After the spices are warmed a bit, increase heat and add about 3-4 cups of water and 3-4 packets of sodium free (and gluten free) chicken broth (Herb-ox). Add tomatoes and corn (I didn't have any jalapeño) and cook for a few minutes. My husband walked by and suggested adding leftover rice to it to get it out of the fridge (it was a good idea). I then added the rinsed beans at the end (so not to overcook already soft canned beans) and stirred in a little fresh cilantro and ground pepper before serving. My meat eater added chopped ham to his serving. Sprinkle each serving with low-fat Mexican cheese and top with a dollop of fat-free yogurt (or sour cream). Someone was in the baked corn chips, so I was only able to determine they would have been a very good addition.

Was this review helpful? [ YES ]
9 users found this review helpful

The original recipe was a good start, but this is a lot healthier. I received big complements... MORE