Mexican Chicken and Black Bean Soup
It seems there are endless variations on Mexican-inspired "tortilla" soups. This one is similar to Beef and Bean Taco Soup on the facing page, but the chicken gives a different flavor and also reduces the fat content. I think you'll like them both!
1 pound boneless, skinless chicken breasts
2 tablespoons butter
1 garlic clove, minced
2 (14.5-ounce) cans stewed or diced tomatoes cut up
1 (15-ounce) can corn, undrained
1 (15-ounce) can black beans, drained
2 cups chicken broth
1 cup salsa
1/2 cup chopped fresh cilantro
1 tablespoon ground cumin
Shredded Monterrey Jack or pepper Jack cheese
Cut the chicken into bite-size pieces. Melt the butter in a soup pot over
- medium heat. Cook and stir the chicken until slightly browned and no longer
- pink. Add the garlic and cook for 30 seconds.
Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a
- boil. Decrease the heat, cover, and simmer for 20 minutes.
To serve, place a scoop of cheese in a soup bowl, then tortilla chips, and
- soup. Top with a dollop of sour cream.
Serve with: a green salad or fresh fruit and additional chips and salsa.
Variation: If you have leftover cooked chicken on hand (about 3 cups), simply put it and the remaining ingredients (butter through cumin) in the slow cooker and cook for 4 to 8 hours.
Can be made Meatless Omit the chicken and substitute vegetable broth for the chicken broth