Chicken Soup With Black Beans and Corn Recipe
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Chicken Soup With Black Beans and Corn

By: USA WEEKEND columnist Pam Anderson  
"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."

Rating: This weblink has been rated 33 times with an average star rating of 4.9 Read Reviews (19)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 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.
  3. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
  4. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 566 | Total Fat: 27.4g | Cholesterol: 97mg

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by Celiac2003 
The original recipe was a good start, but this is a lot healthier. I received big complements... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2006 by LZJOYCE 
As with most recipes, I add whatever I have on hand. This time, leftover chicken, cilantro.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2007 by Hannen 
This was great! Rather than make the stock I used 99% FF Chicken broth and chopped up a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2008 by Martha 
I make this soup frequently. It is my absolute favorite. Instead of the base, I just boil a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Lynn 
Great flavor- my husband didn't even have to add anything to it like he normally does. MORE

 
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