Black Bean and Chicken Soup With Sweet Corn

Submitted by Missy in Montana

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 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

directions

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

Reviews

[unmistakable1]

Thanks for finishing the instructions :) I am planning to add this to my monthly menu and give it a try; will rate it then :)