CHICKEN AND BLACK BEAN SOUP
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
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
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
SPICY CHICKEN CHIPOTLE SOUP
Make and share this Spicy Chicken Chipotle Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with fajita seasoning.
- In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
- Remove and set aside.
- In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
- Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
- Return chicken to pot and add chicken stock, followed by tomatoes.
- Bring to boil and simmer for 10-15 minutes.
- Add the cilantro and simmer for 8-10 minutes.
- Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.
Nutrition Facts : Calories 472.7, Fat 16.2, SaturatedFat 3, Cholesterol 138.9, Sodium 500.6, Carbohydrate 19.2, Fiber 2.7, Sugar 9.2, Protein 60.3
SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP
This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!
Provided by TexasToast R
Categories Black Beans
Time 17m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
- Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.
SPICY CHICKEN TOMATO SOUP
Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don't feel like cooking. -Margaret Bailey, Coffeeville, Mississippi
Provided by Taste of Home
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 800mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
SPICY CHICKEN AND BLACK BEAN BAKE
A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!
Provided by Peculiah
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
- Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
- Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 35.8 g, Cholesterol 53 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 7.2 g, Sodium 993.4 mg, Sugar 3 g
CHIPOTLE CHICKEN AND WHITE-BEAN SOUP
Three canned ingredients are the MVPs in this quick, one-pot take on tortilla soup: tomato sauce, chipotle in adobo sauce, and white beans. Plan on it becoming a family-favorite dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.
- Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces and return to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.
BLACK BEAN SOUP WITH CHIPOTLE CHILES
Categories Soup/Stew Bean Sauté Low Fat Vegetarian Yogurt Bell Pepper Healthy Cilantro Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
- Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
SPICY CHIPOTLE BLACK-EYED PEAS
A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.
Provided by Amanda
Categories Side Dish Beans and Peas
Time 8h20m
Yield 20
Number Of Ingredients 14
Steps:
- Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
- Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g
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