Black Bean and Chicken Soup With Sweet Corn

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: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1 (8 ounce)  chicken breasts, may be frozen
• 1 (10 3/4ounce) 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!