Mexican Black Bean Chicken Soup Recipes

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MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME



Mexican-style bean soup with shredded chicken & lime image

Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole

Provided by Sara Buenfeld

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 14

2 tsp rapeseed oil
1 large onion , finely chopped
1 red pepper , cut into chunks
2 garlic cloves , chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 cooked skinless chicken breast , about 125g, shredded
handful chopped coriander
1 lime , juiced
½ red chilli , deseeded and finely chopped (optional)

Steps:

  • Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
  • Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

Nutrition Facts : Calories 378 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 12 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

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

SPICED BLACK BEAN & CHICKEN SOUP WITH KALE



Spiced black bean & chicken soup with kale image

Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 13

2 tbsp mild olive oil
2 fat garlic cloves , crushed
small bunch coriander stalks finely chopped, leaves picked
zest 1 lime , then cut into wedges
2 tsp ground cumin
1 tsp chilli flakes
400g can chopped tomatoes
400g can black beans , rinsed and drained
600ml chicken stock
175g kale , thick stalks removed, leaves shredded
250g leftover roast or ready-cooked chicken
50g feta , crumbled, to serve
flour & corn tortillas , toasted, to serve

Steps:

  • Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.
  • Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can't serve the soup straight away.

Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

SOUTHWEST BLACK BEAN CHICKEN SOUP



Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

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.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

MEXICAN BLACK BEAN CHICKEN SOUP



Mexican Black Bean Chicken Soup image

This is a great comfort food. You can cut the cooking time by purchasing a pre-cooked rotisserie chicken and it is still fabulous!

Provided by Sommer_K

Categories     Stocks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb chicken breast, cooked
3 tablespoons olive oil
1 medium onion, chopped
8 garlic cloves, minced
1 tablespoon coriander
1/2 tablespoon cumin
2 teaspoons salt
2 teaspoons black pepper
14 ounces Rotel Tomatoes
2 quarts chicken stock
1 bunch fresh cilantro, chopped
2 limes, juice of
1 cup cheddar cheese
14 ounces whole kernel corn
14 ounces black beans
1 cup tortilla chips, crushed

Steps:

  • Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
  • Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
  • While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
  • When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
  • To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.

Nutrition Facts : Calories 416.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 58.4, Sodium 1418.1, Carbohydrate 35.6, Fiber 5.9, Sugar 5.9, Protein 28.1

EASY MEXICAN CHICKEN/BLACK BEAN SOUP



Easy Mexican Chicken/Black Bean Soup image

Fast and easy for the family that's always on the go. Using already cooked rotisserie chicken from the grocery store makes this soup even simpler to make.

Provided by beckidid

Categories     Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 (14 1/2 ounce) cans chicken broth
1 1/2 cups thick & chunky salsa
2 cups cubed cooked chicken (rotisserie style works great)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (15 ounce) can black beans
1 cup uncooked instant rice
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon garlic salt
1/2 cup chopped cilantro
1/2 cup chopped cilantro (for garnish)
1 lime, juice of
1 lime, quartered (for garnish)
1 avocado (garnish)
tortilla chips (garnish)
1 cup monterey jack cheese, shredded (garnish)

Steps:

  • In large pot, bring salsa and broth to a boil.
  • Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice.
  • Cover, reduce heat and simmer 4-5 minutes.
  • Remove from heat, add juice from one lime.
  • Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes.
  • Serve with tortilla chips.

Nutrition Facts : Calories 397.1, Fat 15.6, SaturatedFat 5.6, Cholesterol 51.8, Sodium 1222.9, Carbohydrate 37.2, Fiber 9, Sugar 4.3, Protein 28.6

MEXICAN SHREDDED CHICKEN SOUP



Mexican Shredded Chicken Soup image

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

Provided by Debence

Categories     World Cuisine Recipes     Latin American     Mexican     Soups and Stews     Chicken

Time 45m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (32 ounce) container chicken broth
2 cups water
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy
½ pound shredded cooked chicken
¼ cup chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced

Steps:

  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  • Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.5 g, Cholesterol 24.1 mg, Fat 4.8 g, Fiber 9.6 g, Protein 16.4 g, SaturatedFat 1 g, Sodium 1173 mg, Sugar 4.4 g

MEXICAN-INSPIRED CHICKEN SOUP



Mexican-Inspired Chicken Soup image

This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
Optional: Shredded cheddar cheese, sour cream and chopped fresh cilantro

Steps:

  • In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.

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