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Chicken Soup With Black Beans and Corn
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Savory Southwest chicken soup with black beans, corn, cumin, chili powder, and cilantro. Top with Monterey Jack cheese and lime wedges.
Ingredients:
  • 1 recipe Fast Chicken Soup Base
  • 2 (16 ounce) cans black beans, drained
  • 1 (10 ounce) package frozen corn
  • 1 (14.5 ounce) can diced tomatoes
  • 1 jalapeno pepper, stemmed, seeded and minced
  • 2 tablespoons ground cumin
  • 2 teaspoons chili powder
  • 0.5 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • tortilla chips
  • grated Monterey Jack cheese
  • fresh lime wedges
Instructions:
  • Simmer the Fast Chicken Soup Base until ready.
  • Combine drained black beans, frozen corn, diced tomatoes, minced jalapeno pepper, ground cumin, and chili powder in a pot. Simmer gently for 10-20 minutes until tender.
  • Add in 1/2 cup of freshly chopped cilantro just before taking the mixture off the heat.
  • Enhance the flavors: Season with salt and pepper as desired. Serve the soup with a side of crunchy tortilla chips, a sprinkle of shredded Monterey Jack cheese, and refreshing lime wedges.

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