Mexican Black Bean Soup
Summary
This flavorful, lower-carb, high fiber soup makes a great lunch the next day, too. If you can’t find canned fire roasted tomatoes, you can use canned diced tomatoes with green chiles.
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- Prep time
- 10 min
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- Cook time
- 25 min
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- Servings
- 7 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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nonstick cooking spray
- 1
- 1
-
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olive oil
- 2 tsp
- 2 tsp
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onion (diced)
- 1/2
- 1/2
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boneless, skinless chicken breast (cut into 1/2-inch cubes)
- 1 lbs
- 454 g
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Adobo seasoning (divided use)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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fire-roasted tomatoes
- 1 (14.5-oz) can
- 1 (14.5-oz) can
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chili powder
- 1 tbsp
- 1 tbsp
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cumin
- 1/2 tsp
- 1/2 tsp
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frozen corn
- 1/2 cup
- 1/2 cup
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black beans (rinsed and drained)
- 1 (15-oz) can
- 1 (15-oz) can
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low sodium chicken broth
- 40 oz
- 1 kg 134 g
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Recommended for You
-
Sopa mexicana de frijoles negros
10 min25 min7 -
Chicken and Black Bean Burritos
15 min4 -
Chicken and Spinach Enchiladas
20 min5
Directions
Directions
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Spray a large soup pot with cooking spray. Add oil and onion and sauté over medium-high heat for 3 minutes or until clear.
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Add chicken and season with 1/4 Tsp. Adobo seasoning and pepper. Cook chicken until slightly brown, about 6-7 minutes.
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Add remaining ingredients (including the other 1/4 Tsp. Adobo seasoning). Reduce heat and simmer for 15 minutes.