Community Pick
Southwest Chicken Black Bean Soup
"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 Recipe #43730."
photo by mMadness97
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 lb boneless skinless chicken breast, strips
- 1 (15 ounce) can crushed tomatoes
- 2 (10 1/2 ounce) cans chicken broth
- 3 (15 ounce) cans black beans
- 1 green bell pepper
- 1 red bell pepper
- 1 small onion
- 1 tablespoon lemon juice
- 6 -8 slices jalapeno peppers (the pickled kind from a jar)
- 2 tablespoons margarine
- season salt (I used Emeril's Southwest)
- 1 bay leaf
- 1 pinch tarragon
- 1 pinch oregano
- 1 pinch cinnamon
directions
- In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
- Dice and set aside.
- Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
- Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
- Melt margarine in a large stock pot.
- Sauté pepper and onion mixture until soft.
- Add can of crushed tomatoes, stirring.
- Add three cans of black beans, undrained.
- Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
- Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
- 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.
- Serve with Recipe #43730.
Questions & Replies
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I love this recipe!! however I could swear that it called for marjoram not oregano,did you change it?
Reviews
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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!! -
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! -
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.
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This soup is absolutely delicious, the flavors blend very well together. Being on the south beach diet this has been my favorite recipe so far the only things I did differently we're to add one can of northern beans as I only had one can of black, and omitted the cinnamon and used chili powder instead. DELICIOUS!!! -
What a great recipe! I've had black bean soup in restaurants and loved it, so when I saw this recipe I had to try it. It's even better! I used Tony Chachere's Creole Seasoning and I topped each bowl with shredded Monterey Jack cheese and a couple of jalapenos. Delicious, especially on a cold winter day.
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Tweaks
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I use rotisserie chicken and shred it, to save time. I prefer lime juice to lemon. I also use a couple sprigs of fresh oregano and end up tossing an entire cinnamon stick in there while it's simmering. -
This was really good. I was a bit skeptical of the cinnamon, but it really added flavour to the soup. I used fresh jalepenos instead of pickled ones & I didn't add the tarragon as I didn't have any. My boyfriend liked this soup, so it will definitely be made again. Thanks! -
I have to agree that this recipe was excellent, definitely a keeper for us. Perfect for these chilly fall nights! I did not have seasoning salt, so I used blackening seasoning on the chicken instead. Yummy! I served it with your tortilla chips recipe as recommended, delicious combination. Thank you! -
This soup is excellent! I doubled the recipe and used only two cups of low sodium chicken broth to turn it into a stew. And I think that the cinnamon really made this recipe. I probably added about two teaspoons of each of the spices suggested (a pinch didn't seem to be nearly enough) and I used canned green chiles instead of the pickled jalapenos. To make it healthier I used olive oil instead of margarine and I drained and rinsed the beans to bring down the sodium. I did add lemon pepper instead of season salt to help with the flavor and the chiles gave it some nice heat. I'll be freezing a lot of this and we'll be enjoying the leftovers. Thanks a lot Jamie!
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Excellent basis for a tasty and hearty soup. I am not rating as I don't feel it's fair as I had to modify the recipe to use what I had in the house. Did not add chicken, tarragon or cinnamon. Instead of crushed tomatoes, I used a can of diced tomatoes with oregano and garlic. I also used creole seasoning as we like a little heat. The pickled jalapeno's add a great flavor--would never have thought of using them in a soup until I saw this recipe! Thanks, Jamie!
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RECIPE SUBMITTED BY
Jamie Renee
La Porte, Texas
