Chicken Soup With Black Beans and Corn
Description
A chicken soup with a Southwestern flair - this one includes black beans and corn, and is seasoned with cumin, chili powder, and fresh cilantro. Serve with Monterey Jack cheese and fresh lime wedges.
Ingredients
•
1 recipe Fast Chicken Soup Base
•
2 (16 ounce) cans black beans, drained
•
1 (10 ounce) package frozen corn
•
1 (14 1/2 ounce) can diced tomatoes
•
1 jalapeno pepper, stemmed, seeded and minced
•
2 tablespoons ground cumin
•
2 teaspoons chili powder
•
1/2 cup chopped fresh cilantro
•
Salt and freshly ground black pepper
•
tortilla chips
•
grated Monterey Jack cheese
•
fresh lime wedges
Directions
1
Prepare Fast Chicken Soup Base. Bring to a simmer.
2
Add these, then simmer until tender, 10-20 minutes: 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 Tbs. ground cumin; 2 tsps. chili powder.
3
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.