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

    Southwest Chicken Black Bean Soup. Photo by mMadness97

    1/5 Photos of Southwest Chicken Black Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Jamie Renee's Note:

    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 Crunchy Strips.

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    Units: US | Metric


    1. 1
      In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
    2. 2
      Dice and set aside.
    3. 3
      Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
    4. 4
      Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
    5. 5
      Melt margarine in a large stock pot.
    6. 6
      Sauté pepper and onion mixture until soft.
    7. 7
      Add can of crushed tomatoes, stirring.
    8. 8
      Add three cans of black beans, undrained.
    9. 9
      Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
    10. 10
      Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
    11. 11
      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.
    12. 12
      Serve with Crunchy Strips.

    Ratings & Reviews:

    • on February 11, 2003


      This soup is spicy and delicious! I didn't change anything except to add two cans of diced tomatoes (I just like lots of them!) instead of one. For the seasoning salt I used Tony Chachere's Creole seasoning - yum - this kicked up the heat a bit - perfect! My only complaint is that the recipe didn't make enough - will probably double next time. And I haven't tried it with the "Crunchy Strips" yet - I will really be hooked on it then!! Thanks, CV7!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2002


      This was the BEST soup I've ever made! It was so hearty and delicious. It was loved by all who ate it. I added some cilantro at the end, which really added a lot of flavor. RUN out and buy the ingredients for this one! Also you MUST make the "crunchy strips" to go with it. Those will be a common thing around my house now, even if Im not making this soup. Yet I don't see how I'll have one and not want the other!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2003


      This was excellent soup. Thought you might like to know I made this as the soup du jour in the restaurant today to rave reviews. I made a couple of minor changes: fresh jalapenos instead of pickled, blackening seasoning on the chicken and I also cut up a couple of corn tortillas and added them. Very Good. I will definitely make again.

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

    Read All Reviews (43)


    Nutritional Facts for Southwest Chicken Black Bean Soup

    Serving Size: 1 (465 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 567.0
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 2.4 g
    Cholesterol 72.6 mg
    Sodium 833.6 mg
    Total Carbohydrate 68.1 g
    Dietary Fiber 23.5 g
    Sugars 3.2 g
    Protein 50.3 g

    The following items or measurements are not included:

    jalapeno peppers

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