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Chicken Soup With Black Beans and Corn

"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."
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servings 197 cals
Original recipe yields 8 servings


  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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.


  • Get the recipe for Fast Chicken Soup Base.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved

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Read all reviews 42
  1. 66 Ratings

Most helpful positive review

Great twist on chicken soup! I didn't use the base as suggested, only chicken bouillon because I didn't have time to make the base. I only used 1 can of black beans and 1 can of whole kernal co...

Most helpful critical review

Way to much cumin for me and my family.

Most helpful
Most positive
Least positive

Great twist on chicken soup! I didn't use the base as suggested, only chicken bouillon because I didn't have time to make the base. I only used 1 can of black beans and 1 can of whole kernal co...

Wow! As I was making this I stole a few tastes and was wondering whether or not it would taste great when it was finished. As soon as I served it to all my family members, they couldn't stop r...

I didn't use Pam's soup base recipe...I just used frozen, thawed rotissirie chicken (I always buy one when I grocery shop, use part of it in a recipe & then freeze half ...when in a time crunch...

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...

This is the best soup ever! I first made it when I was looking for a soup with a 'restaurant quality' soup base. This is definitly the answer! The broth is rich and full of flavor. The soup ...

I make this soup frequently. It is my absolute favorite. Instead of the base, I just boil a chicken breast with all the ingredients and chop it, put it back into the soup and eat!

My kids turned up their noses when they saw the vegetables but once they tasted it they went back for seconds and didn't even pick out the carrots!

This was great! Rather than make the stock I used 99% FF Chicken broth and chopped up a couple chicken breasts I already had cooked. I halved the recipe since it's just me eating it. I'll tak...

As with most recipes, I add whatever I have on hand. This time, leftover chicken, cilantro. This is a great light dinner with just enough kick.