Best Chicken Corn Black Bean Soup Recipes

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BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS



Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

  • In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
  • Next, add the remaining ingredients (except for the cilantro and limes).
  • Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
  • Garnish with sour cream, parmesan cheese and toasted tortilla strips.
  • Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
  • Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
  • Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
  • Make sure to turn strips over halfway through the baking process.

CHICKEN CORN BLACK BEAN SOUP



Chicken Corn Black Bean Soup image

This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.

Provided by Stacy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 cooked rotisserie chicken, shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace®)
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can southwest-style corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt

Steps:

  • Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g

BLACK BEAN AND CHICKEN SOUP WITH SWEET CORN



Black Bean and Chicken Soup With Sweet Corn image

I created this recipe on a dreary February day when I was craving something with a little southwestern flavor. The creamy broth with hearty vegetables and tender chicken is very satisfying and makes a delicious meal served with tortilla chips for dipping. This could easily be made a vegetarian soup also, by substituting cream of mushroom or celery soup and omitting the chicken.

Provided by Missy in Montana

Categories     Chowders

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (8 ounce) chicken breasts, may be frozen
1 (10 3/4 ounce) can cream of chicken soup
1 (16 ounce) can black beans, drained and rinsed
1 (14 ounce) can sweet corn, drained and rinsed
1/2 cup chopped white onion
1/2 cup chopped celery
5 ounces milk
2 teaspoons taco seasoning
1/2 teaspoon ground cumin
1 teaspoon dried cilantro
1/2 cup grated cheddar cheese
tortilla chips

Steps:

  • Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
  • Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
  • Add taco seasoning, cumin, and cilantro, stir.
  • Add onion and celery, cook on low about 5 minutes.
  • Add black beans, sweet corn, and chicken.
  • Cook on low for 10-20 minutes, stirring occasionally.
  • Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!

Nutrition Facts : Calories 493.3, Fat 17.6, SaturatedFat 6.9, Cholesterol 62.5, Sodium 668.7, Carbohydrate 55.8, Fiber 13.1, Sugar 4.8, Protein 32

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