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."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (38)

 

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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

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved

Nutritional Information open nutritional information

Amount Per Serving  Calories: 565 | Total Fat: 27.3g | Cholesterol: 97mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 23, 2006 by RuthieBaby   view full review
Wow! As I was making this I stole a few tastes and was wondering whether or not it would...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 8, 2005 by ShannonS   view full review
Great twist on chicken soup! I didn't use the base as suggested, only chicken bouillon because...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 26, 2007 by IMVINTAGE   view full review
I didn't use Pam's soup base recipe...I just used frozen, thawed rotissirie chicken (I always...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 14, 2008 by Celiac2003   view full review
The original recipe was a good start, but this is a lot healthier. I received big complements...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 2, 2006 by patj   view full review
This is the best soup ever! I first made it when I was looking for a soup with a 'restaurant...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 27, 2005 by chefmargo   view full review
My kids turned up their noses when they saw the vegetables but once they tasted it they went...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 11, 2008 by Martha   view full review
I make this soup frequently. It is my absolute favorite. Instead of the base, I just boil a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 28, 2007 by Hannen   view full review
This was great! Rather than make the stock I used 99% FF Chicken broth and chopped up a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 16, 2006 by LZJOYCE   view full review
As with most recipes, I add whatever I have on hand. This time, leftover chicken, cilantro....
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 13, 2010 by Beckythebarber   view full review
Great base. And I added some chipotle peppers with the sauce to kick up the flavor even more.

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