Mexican Black Bean Soup

Mexican Black Bean Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Thinkstock.
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.

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    7 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 170

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 420mg
  • Total Carbohydrate 15g
    • Dietary Fiber 5g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 20g
  • Potassium 570mg
  • Phosphorus 230mg

Choices/Exchanges: 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • olive oil
    2 tsp
  • onion (diced)
    1/2
  • boneless, skinless chicken breast (cut into 1/2-inch cubes)
    1 lbs
  • Adobo seasoning (divided use)
    1/2 tsp
  • black pepper
    1/4 tsp
  • fire-roasted tomatoes
    1 (14.5-oz) can
  • chili powder
    1 tbsp
  • cumin
    1/2 tsp
  • frozen corn
    1/2 cup
  • black beans (rinsed and drained)
    1 (15-oz) can
  • low sodium chicken broth
    40 oz
Directions

Directions

  1. Spray a large soup pot with cooking spray. Add oil and onion and sauté over medium-high heat for 3 minutes or until clear.

  2. Add chicken and season with 1/4 Tsp. Adobo seasoning and pepper. Cook chicken until slightly brown, about 6-7 minutes.

  3. Add remaining ingredients (including the other 1/4 Tsp. Adobo seasoning). Reduce heat and simmer for 15 minutes.

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