Best Mexican Black Bean Chicken Soup Recipes

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

Ingredients

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

Ingredients

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #poultry #mexican #stocks #chicken #comfort-food #meat #taste-mood #4-hours-or-less