Go Back

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!
Course Main Course
Cuisine Mexican
Servings 12 Cups


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

Tortilla chips

Sour cream


Cut the chicken into bite-size pieces. Melt the butter in a soup pot over

  1. medium heat. Cook and stir the chicken until slightly browned and no longer
  2. pink. Add the garlic and cook for 30 seconds.

Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a

  1. 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

  1. soup. Top with a dollop of sour cream.

Recipe Notes

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