Best Chicken Black Bean And Cilantro Soup Recipes

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SOUTHWESTERN CHICKEN BLACK BEAN SOUP



Southwestern Chicken Black Bean Soup image

This recipe was given to me by a good friend a couple of years ago, and I've been making it ever since. We love Mexican food, and bowls of this pack enough flavor to please even my husband. -Emily Fast of Leavenworth, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
1 tablespoon chopped onion
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups fresh corn or frozen corn
1 can (15-1/2 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup minced fresh cilantro
16 baked tortilla chip scoops, crumbled
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN, BLACK BEAN, AND CILANTRO SOUP



Chicken, Black Bean, and Cilantro Soup image

I love how easy this comes together and what great flavors. Recipe courtesy of KalynsKitchen.com. Serving size is estimated.

Provided by AmyZoe

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 18

1 small onion, diced
1 cup celery, diced
2 teaspoons olive oil
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon celery seed
1 teaspoon garlic powder or 1 teaspoon garlic puree
4 cups homemade chicken stock or 4 cups chicken broth
14 1/2 ounces vegetable broth
14 1/2 ounces diced tomatoes
1 cup salsa
6 -8 drops Tabasco jalapeno sauce or 6 -8 drops hot sauce
30 1/2 ounces black beans, drained
2 cups cooked chicken
1 cup chopped cilantro leaves and stems
3 tablespoons fresh lime juice
cut lime, forserving
sour cream, for serving

Steps:

  • In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
  • Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco if desired. Add black beans and chicken and simmer 15 to 20 minutes more. While the soup is simmering, wash and chop enough fresh cilantro to make a cup of chopped cilantro and squeeze enough limes to make 3 tablespoons juice.
  • After 15 to 20 minutes, ad the chopped cilantro and simmer 5 minutes. Then add lime juice and cook 2 to 3 minutes more. Serve hot with fresh limes to squeeze into the soup and serve with sour cream and additional chopped cilantro.

Nutrition Facts : Calories 214.8, Fat 5.9, SaturatedFat 1.3, Cholesterol 22, Sodium 1895.7, Carbohydrate 22.4, Fiber 8, Sugar 3.1, Protein 20.4

SOUTHWEST BLACK BEAN CHICKEN SOUP



Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Steps:

  • Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

CROCK POT CHICKEN AND BLACK BEAN SOUP



Crock Pot Chicken and Black Bean Soup image

This is a little thicker than a soup, but thinner than a stew. . .so let's call it a Mexican Stoup! This is adapted from a recipe on skinnytaste.com (original was a little bland for us, so I added some items).

Provided by januarybride

Categories     Mexican

Time 4h15m

Yield 12 1/2 cups, 8-10 serving(s)

Number Of Ingredients 18

2 (15 ounce) cans black beans, rinsed and drained
3 1/2 cups chicken broth
2 (10 ounce) cans medium tomatoes and green chilies
1 red bell pepper, minced
1/4 cup diced onion
1 carrot, diced
4 ounces diced green chilies
2 tablespoons ground cumin
2 teaspoons dried ancho chile powder
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 large skinless chicken breasts, uncooked
1/4 cup chopped cilantro (optional)
2 medium scallions, diced
1/2 cup corn (optional)
1/2 cup mushroom (optional)
2 cups salsa (thick and chunky is best)

Steps:

  • Place one can of beans and 2 cups of chicken broth in a blender and puree. Place bean puree in crock pot.
  • Into the crock pot, add remaining beans and chicken broth along with the tomatoes, bell pepper, green chiles, cumin, chile powder, garlic powder, onion powder, oregano, corn (optional), mushrooms (optional), salsa, and chicken breasts.
  • Set slow cooker to high for 4 hrs or to low for 6-8 hrs (I do mine on high).
  • After it's done, remove and shred chicken (with 2 forks - it will just fall apart) and return it to the crock pot. Add the cilantro and scallions.
  • Adjust to taste with salt and cumin (and hot sauce if you like).
  • Serve hot with lime wedges and a dollop of sour cream if you wish.

Nutrition Facts : Calories 205.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 18.9, Sodium 1222.8, Carbohydrate 30.2, Fiber 9.1, Sugar 4.1, Protein 17.7

EASY MEXICAN CHICKEN/BLACK BEAN SOUP



Easy Mexican Chicken/Black Bean Soup image

Fast and easy for the family that's always on the go. Using already cooked rotisserie chicken from the grocery store makes this soup even simpler to make.

Provided by beckidid

Categories     Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 (14 1/2 ounce) cans chicken broth
1 1/2 cups thick & chunky salsa
2 cups cubed cooked chicken (rotisserie style works great)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (15 ounce) can black beans
1 cup uncooked instant rice
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon garlic salt
1/2 cup chopped cilantro
1/2 cup chopped cilantro (for garnish)
1 lime, juice of
1 lime, quartered (for garnish)
1 avocado (garnish)
tortilla chips (garnish)
1 cup monterey jack cheese, shredded (garnish)

Steps:

  • In large pot, bring salsa and broth to a boil.
  • Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice.
  • Cover, reduce heat and simmer 4-5 minutes.
  • Remove from heat, add juice from one lime.
  • Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes.
  • Serve with tortilla chips.

Nutrition Facts : Calories 397.1, Fat 15.6, SaturatedFat 5.6, Cholesterol 51.8, Sodium 1222.9, Carbohydrate 37.2, Fiber 9, Sugar 4.3, Protein 28.6

MEXICAN BLACK BEAN CHICKEN SOUP



Mexican Black Bean Chicken Soup image

This is a great comfort food. You can cut the cooking time by purchasing a pre-cooked rotisserie chicken and it is still fabulous!

Provided by Sommer_K

Categories     Stocks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb chicken breast, cooked
3 tablespoons olive oil
1 medium onion, chopped
8 garlic cloves, minced
1 tablespoon coriander
1/2 tablespoon cumin
2 teaspoons salt
2 teaspoons black pepper
14 ounces Rotel Tomatoes
2 quarts chicken stock
1 bunch fresh cilantro, chopped
2 limes, juice of
1 cup cheddar cheese
14 ounces whole kernel corn
14 ounces black beans
1 cup tortilla chips, crushed

Steps:

  • Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
  • Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
  • While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
  • When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
  • To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.

Nutrition Facts : Calories 416.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 58.4, Sodium 1418.1, Carbohydrate 35.6, Fiber 5.9, Sugar 5.9, Protein 28.1

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