Best 2 Chicken Corn Black Bean Soup Recipes

Do you want to savor a tantalizing soup that harmonizes the robust flavors of chicken, corn, and black beans? Look no further! This hearty and flavorful soup is an explosion of tastes that will warm your soul and satisfy your taste buds. With just a few simple ingredients and easy-to-follow steps, you can create a delectable chicken corn black bean soup that will impress your family and friends. So, get ready to embark on a culinary journey as we delve into the fantastic recipe for this delightful soup.

Let's cook with our recipes!

CHICKEN CORN BLACK BEAN SOUP

Chicken Corn Black Bean Soup image

This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.

Provided by Stacy

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

1 cooked rotisserie chicken, shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace®)
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can southwest-style corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt

Steps:

Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
Next, add the remaining ingredients (except for the cilantro and limes).
Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
Garnish with sour cream, parmesan cheese and toasted tortilla strips.
Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
Make sure to turn strips over halfway through the baking process.

Tips:

For a richer flavor, use roasted chicken instead of boiled chicken.
Use fresh corn kernels instead of canned corn for a more flavorful soup.
Add some diced jalapenos to the soup for a spicy kick.
Top the soup with shredded cheese, sour cream, or guacamole before serving.
Serve the soup with a side of tortilla chips or cornbread.

Conclusion:

Chicken corn black bean soup is a flavorful and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. With its combination of chicken, corn, black beans, and spices, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give chicken corn black bean soup a try. You won't be disappointed.