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    You are in: Home / Recipes / Black Bean and Chicken Soup With Sweet Corn Recipe
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    Black Bean and Chicken Soup With Sweet Corn

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Missy in Montana's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Add taco seasoning, cumin, and cilantro, stir.
    4. 4
      Add onion and celery, cook on low about 5 minutes.
    5. 5
      Add black beans, sweet corn, and chicken.
    6. 6
      Cook on low for 10-20 minutes, stirring occasionally.
    7. 7
      Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!

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    Ratings & Reviews:

    • on February 29, 2008

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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Black Bean and Chicken Soup With Sweet Corn

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.2
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 6.9 g
    Cholesterol 62.5 mg
    Sodium 668.6 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 13.0 g
    Sugars 4.7 g
    Protein 32.0 g

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