Black Bean Mango Soup With Chicken Recipe 465

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

BLACK BEAN MANGO SOUP WITH CHICKEN RECIPE - (4.6/5)

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften. Add chili powder and cumin and continue cooking 1 minute longer. Add beans, salsa, water and salt. Bring to a boil reduce heat and simmer for 10-15 minutes. Puree a portion of the soup to desired consistency. Cook the chicken in coconut oil and add to soup. Serve with sour cream and cilantro if desired.

MANGO & COCONUT CHICKEN SOUP

Steps:

• In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-sized pieces. Return meat to slow cooker., Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

MANGO BLACK BEAN SOUP

Steps:

• Cook black beans according to package directions.
• In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently.
• Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.
• Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more.
• Serve topped with shredded cheese.

BLACK BEAN & MANGO CHICKEN SALAD

Steps:

• Combine ingredients.

MANGO AND BLACK BEAN STEW

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender.
• Add in the sweet potato, bell pepper, tomatoes, and water. Bring to a boil, reduce heat to low, cover and simmer until sweet potatoes are tender, about 15 minutes.
• Add beans and cook uncovered until heated through, then add the mango and cilantro and season with salt to taste.

BLACK BEAN MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.