BLACK BEAN AND CHICKEN SOUP
This is so tasty, and healthy too! We love black beans. Prep time does not include soaking and cooking the beans, but does include cooking the chicken. You can, of course, substitute canned beans, just drain them. The soup can also be frozen in a sturdy plastic container, or a ziploc bag. To serve, defrost and heat in microwave or on stovetop.
Provided by Amanda Beth
Categories Black Beans
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
- Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
- Combine all ingredients and cooked chicken in crockpot.
- Stir well, and taste to make sure spices are how you like them.
- Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
- It will be done when you are ready for it.
Nutrition Facts : Calories 161.6, Fat 2.4, SaturatedFat 0.5, Cholesterol 24.2, Sodium 269.7, Carbohydrate 21.5, Fiber 5.5, Sugar 4.3, Protein 15.1
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
BLACK BEAN AND CHICKEN SOUP
Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 878mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
CHICKEN AND BLACK BEAN SOUP
Make and share this Chicken and Black Bean Soup recipe from Food.com.
Provided by bobafemme
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot.
- add diced chicken.
- sprinkle cumin, garlic, pepper on top of chicken and stir until chicken is cooked through.
- add onion and bell pepper, saute briefly.
- add 1/2 can of diced tomato with chiles (I freeze the other half for another day), beans (drained), water, bullion and corn.
- simmer for 20 minutes.
SOUTHWEST CHICKEN BLACK BEAN SOUP
An extremely flavorful way to combine chicken and the ever growing popularity of black beans. Lots of flavor and a great thick broth. Its very healthy for you too! Serve with Recipe #43730.
Provided by Jamie Renee
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
- Dice and set aside.
- Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
- Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
- Melt margarine in a large stock pot.
- Sauté pepper and onion mixture until soft.
- Add can of crushed tomatoes, stirring.
- Add three cans of black beans, undrained.
- Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
- Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
- Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
- Serve with Recipe #43730.
CHICKEN AND BLACK BEAN CASSEROLE
This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
Provided by KATERS0404
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g
SPICED BLACK BEAN & CHICKEN SOUP WITH KALE
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
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
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
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
CHICKEN, BLACK BEAN AND RICE SOUP
Make and share this Chicken, Black Bean and Rice Soup recipe from Food.com.
Provided by bmcnichol
Categories Chicken Breast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in oil until tender.
- Stir in the remaining ingredients and heat through.
CHICKEN, BLACK BEAN, AND CILANTRO SOUP
I love how easy this comes together and what great flavors. Recipe courtesy of KalynsKitchen.com. Serving size is estimated.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
- Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco if desired. Add black beans and chicken and simmer 15 to 20 minutes more. While the soup is simmering, wash and chop enough fresh cilantro to make a cup of chopped cilantro and squeeze enough limes to make 3 tablespoons juice.
- After 15 to 20 minutes, ad the chopped cilantro and simmer 5 minutes. Then add lime juice and cook 2 to 3 minutes more. Serve hot with fresh limes to squeeze into the soup and serve with sour cream and additional chopped cilantro.
Nutrition Facts : Calories 214.8, Fat 5.9, SaturatedFat 1.3, Cholesterol 22, Sodium 1895.7, Carbohydrate 22.4, Fiber 8, Sugar 3.1, Protein 20.4
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME
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
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
PULLED CHICKEN & BLACK BEAN CHILLI
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
SOUTHWESTERN CHICKEN BLACK BEAN SOUP
This recipe was given to me by a good friend a couple of years ago, and I've been making it ever since. We love Mexican food, and bowls of this pack enough flavor to please even my husband. -Emily Fast of Leavenworth, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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