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    You are in: Home / Recipes / Mexican Black Bean Chicken Soup Recipe
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    Mexican Black Bean Chicken Soup

    Mexican Black Bean Chicken Soup. Photo by vivmom

    1/1 Photo of Mexican Black Bean Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Sommer_K's Note:

    This is a great comfort food. You can cut the cooking time by purchasing a pre-cooked rotisserie chicken and it is still fabulous!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.

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    Ratings & Reviews:

    • on December 03, 2013

      55

      Excellent and easy to make. Thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2013

      55

      This is great comfort food! I did the same - cut the chicken broth in half, used 6 garlic cloves, but also added one more can of black beans and another half cup of ground up chips. It was like stew! I cut the amount of salt in half, added a bit of lime zest along with the cilantro and lime juice. The cheddar in the bottom of the bowl was excellent! I would make this again - so easy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2008

      55

      What a Super Bowl of soup for the Superbowl! (Five yard penalty for corny humor.) We loved this soup. I cut the chicken stock in half, which made it very chunky and hearty indeed. Also cut the garlic in half (4 cloves) and added a splash of Tabasco, along with zest from the lime. I did not put cheddar cheese into the soup. This was very delicious and perfect for the game - a hit with everyone!

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

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    Nutritional Facts for Mexican Black Bean Chicken Soup

    Serving Size: 1 (490 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 416.6
     
    Calories from Fat 169
    40%
    Total Fat 18.8 g
    29%
    Saturated Fat 6.1 g
    30%
    Cholesterol 58.3 mg
    19%
    Sodium 1418.0 mg
    59%
    Total Carbohydrate 35.6 g
    11%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.9 g
    23%
    Protein 28.0 g
    56%

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