Blackbeanchickenandcornsoupwithtoastedtortillastrips Recipes

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CHICKEN AND BLACK BEAN SOUP



Chicken and Black Bean Soup image

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

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.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA



Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 30

2 (3 1/2 to 4-pound) chickens
1 heaping teaspoon hot chili powder
1 teaspoon ground cumin
1 teaspoon fennel pollen
Dash ground white pepper
1 teaspoon fine sea salt
5 dried morel mushrooms
1 teaspoon salt
3 carrots, peeled cut into chunks
2 onions, peeled and cut into chunks
3 stalks celery, cut into chunks
26 ounces beer
1 1/2 quarts water
Barbecue Sauce, recipe follows
4 cups instant white rice
Black Bean and Corn Salsa, recipe follows
2/3 cup ketchup (recommended: Heinz)
4 ounces beer
2/3 cup packed light brown sugar
1 teaspoon hot chili powder
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped
1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced

Steps:

  • Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
  • In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
  • Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
  • Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
  • After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
  • When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
  • Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
  • Combine all ingredients in a large bowl.
  • In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS



Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

  • In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
  • Next, add the remaining ingredients (except for the cilantro and limes).
  • Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
  • Garnish with sour cream, parmesan cheese and toasted tortilla strips.
  • Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
  • Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
  • Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
  • Make sure to turn strips over halfway through the baking process.

CHICKEN-BLACK BEAN CASSEROLE



Chicken-Black Bean Casserole image

Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 58m

Yield 5

Number Of Ingredients 8

1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup salsa verde
½ teaspoon ground cumin
½ teaspoon ground coriander
1 (22 ounce) package Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
1 ½ cups shredded Mexican cheese blend
½ cup crushed tortilla chips

Steps:

  • Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
  • Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 36.7 g, Cholesterol 144.7 mg, Fat 19.1 g, Fiber 7.8 g, Protein 55.3 g, SaturatedFat 10.6 g, Sodium 1156.2 mg, Sugar 4.3 g

A SIDE OF BLACK BEANS AND CORN



A Side of Black Beans and Corn image

I served this insanely easy side-dish with my mexican chicken, which is also posted. It was so fast and so easy, I STILL can't believe it. Use a can of niblets corn, in mexican if you can!

Provided by MrsMM

Categories     Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can black beans, rinsed and drained
1 (4 ounce) can corn, mexican if possible
1 teaspoon ground cumin
1 onion, diced
1 teaspoon olive oil
1 tablespoon taco seasoning, chipotle flavor
1 tablespoon hot sauce (optional)

Steps:

  • Heat oil in pan on medium heat.
  • Add onions, cumin powder, cooking til onions are soft.
  • Add beans, corn, taco seasoning.
  • Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
  • Add hot sauce, stir and heat for another minute.

Nutrition Facts : Calories 108.1, Fat 1.9, SaturatedFat 0.3, Sodium 7, Carbohydrate 19.8, Fiber 4.8, Sugar 2.1, Protein 4.9

BLACK BEAN AND CORN SALAD II



Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

  • Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

CORN AND BLACK BEAN TORTILLA CAKES



Corn and Black Bean Tortilla Cakes image

Categories     Bean     Cheese     Onion     Appetizer     Bake     Vegetarian     Kid-Friendly     Corn     Gourmet     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 cup rinsed and drained canned black beans, patted dry
1 cup fresh corn (from about 2 ears)
1 cup finely chopped red onion
1 1/2 cups grated extra-sharp white Cheddar cheese (about 6 ounces)
1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
twelve 6- to-7 inch flour tortillas
1 tablespoon olive oil
1/4 teaspoon cayenne

Steps:

  • In a bowl, toss together beans, corn, and onion. In another bowl, toss together cheeses. Put 3 tortillas in one layer on a large heavy baking sheet. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla; Make 2 more layers on each tortilla in same manner with remaining bean mixture, cheeses, and tortillas, gently pressing each layer down and ending with a fourth tortilla on top of each cake. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled, wrapped well in plastic wrap.
  • Preheat oven to 450°F.
  • In a small bowl, stir together oil and cayenne and lightly brush mixture over top of each cake. Bake cakes in middle of oven until golden, about 12 to 15 minutes. Cut cakes into wedges and serve immediately.

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