Southwest Black Bean Chicken Soup Recipe

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Most Helpful Positive Review

May 21, 2012

I chose to use boneless, skinless chicken breast instead of dark meat. Because I did not have fresh jalepeno peppers on hand, I used one can mild diced green chilies in it's place. I also increased the onion to one large onion and upped the fresh garlic. VERY good the first day, even better the second. This is now one of my new favorite slow-cooker soups.

—Sarah Jo

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Most Helpful Critical Review

Aug 26, 2012

This had okay flavor (heat but a little bland), and we liked the different textures of the ingredients but the base just wasn't there. Very thin and not enough of it. I made a half batch and got three bowl with very little broth and then about 3-4 cups of leftover "stuff" with no liquid. We used this part as a taco salad type topper and it would probably pair well over rice but I will freeze the rest and figure out what to do with it later. Made for recipe group 8-22.

—linda2d

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42 Ratings

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Jun 14, 2012

I used less chicken broth by about half, to make a more chunky soup, and cut down on the chili powder and jalapenos as well. I also used breast meat instead of dark. A delicious recipe.

—cseguin

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Apr 28, 2012

Very easy and yummy! We used the slow cooker method and it was great! Used diced ham instead of chicken because that is what was in the fridge.

—May

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Jun 02, 2012

Very easy, made no changes to the recipe. I'm sure this would probably pair well with cornbread but I didn't think to bake a pan.

—traceyrenee

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Aug 23, 2012

Made this for *Recipe Group* 8-21-12 I halved this recipe. This soup is very tasty. The broth was thin and watery. DH really liked this. Simple to throw together. Served with Corn Bread. Yum

—Lightedway

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Aug 23, 2012

I made half of this recipe for Recipe Group this week. I did cut back on the red pepper flakes for Hubs’ sake. Due to some time constraints I made this over a two day period. The first day, I cooked it for 4 hours and finished it off the next day. I found that after the full amount of cooking time, I needed to add another can of chicken broth. I also made a roux with 3 T. of butter and 3 T. of flour, tempered it with some hot soup and added it to the pot. This gave the broth a little body without making the soup overly thick. We enjoyed this and although the flavor was good, next time I might add some taco seasoning to boost the flavor a bit more.

—bellepepper

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Nov 13, 2012

I didn't follow exactly..1 can of kidney beans, 1 rotel, 1 lg onion, 1 lg jalapeno, 1 bunch cilantro, no corn, doubled garlic, all else the same. Was going to do without chicken but found a few tenders in the freezer. Made stove top. Intensely flavored, will make again soon. Edit: made again with 2 red and 1 white kidney beans, added in some carrots, no meat. At least doubled spices, tripled coriander. Added in about half cup of masa mixed with water to add some body to the broth. Topped with sour cream this time but like it better without.

—PAMELA D. aPROpos of nothing

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Nutrition

Calories
389 kcal
19%

Carbohydrates
43.7 g
14%

Cholesterol
55 mg
18%

Fat
13.1 g
20%

Fiber
14.1 g
56%

Protein
26.6 g
53%

Sodium
1789 mg
72%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwest Black Bean Chicken Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 389
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 4.5g 22 %
Cholesterol 55mg 18 %
Sodium 1789mg 72 %
** Potassium 845mg 24 %
Total Carbohydrates 43.7g 14 %
Dietary Fiber 14.1g 56 %
Protein 26.6g 53 %
** Sugars 2.9g
Vitamin A 24 %
Vitamin C 20 %
Calcium 14 %
Iron 52 %
** Thiamin 32 %
** Niacin 71 %
** Vitamin B6 24 %
** Magnesium 33 %
** Folate 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.