Best Southwest Black Bean Chicken Soup Recipes

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

Ingredients

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

SOUTHWEST CHICKEN BLACK BEAN SOUP

Southwest Chicken Black Bean Soup image

An extremely flavorful way to combine chicken and the ever growing popularity of black beans. Lots of flavor and a great thick broth. Its very healthy for you too! Serve with Recipe #43730.

Provided by Jamie Renee

Categories Lunch/Snacks

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast, strips
1 (15 ounce) can crushed tomatoes
2 (10 1/2 ounce) cans chicken broth
3 (15 ounce) cans black beans
1 green bell pepper
1 red bell pepper
1 small onion
1 tablespoon lemon juice
6 -8 slices jalapeno peppers (the pickled kind from a jar)
2 tablespoons margarine
season salt (I used Emeril's Southwest)
1 bay leaf
1 pinch tarragon
1 pinch oregano
1 pinch cinnamon

Steps:

In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
Dice and set aside.
Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
Melt margarine in a large stock pot.
Sauté pepper and onion mixture until soft.
Add can of crushed tomatoes, stirring.
Add three cans of black beans, undrained.
Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
Serve with Recipe #43730.