Easy Mexican Chickenblack Bean Soup Recipes
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
MEXICAN-INSPIRED CHICKEN SOUP
This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. -Marlene Kane, Lainesburg, Michigan
Provided by Taste of Home
Time 3h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1199mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 29g protein.
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
MEXICAN BLACK BEAN CHICKEN SOUP
This is a great comfort food. You can cut the cooking time by purchasing a pre-cooked rotisserie chicken and it is still fabulous!
Provided by Sommer_K
Categories Stocks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
- Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
- While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
- When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
- To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.
Nutrition Facts : Calories 416.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 58.4, Sodium 1418.1, Carbohydrate 35.6, Fiber 5.9, Sugar 5.9, Protein 28.1
QUICK MEXICAN BEAN SOUP
It never hurts to have a few meals that you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chiles and chili powder give it some oomph. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.
Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 893mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.
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
CHICKEN CORN BLACK BEAN SOUP
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
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
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
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
EASY MEXICAN CHICKEN AND BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
MEXICAN BEAN SOUP WITH CHICKEN
Mayocoba beans, Roma tomatoes, serrano chiles, roasted chicken breast, and cilantro come together in a simple, flavorful Mexican soup.
Provided by gem
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h35m
Yield 6
Number Of Ingredients 10
Steps:
- Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
- Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.
- Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 52.4 g, Cholesterol 24.9 mg, Fat 6.1 g, Fiber 21.6 g, Protein 26.5 g, SaturatedFat 1.2 g, Sodium 538.5 mg, Sugar 2.3 g
More about "easy mexican chickenblack bean soup recipes"
EASY MEXICAN BEAN SOUP | MEXICAN PLEASE
From mexicanplease.com
4.8/5 (11)Total Time 35 minsCategory SoupCalories 182 per serving
- Give the tomatoes a good rinse. I usually de-stem them as well knowing that any juices in the roasting pan will go in the blender too. Roast the tomatoes in the oven (400F) for 20-25 mintues.
- Once the tomatoes have been roasting for a bit, saute the roughly chopped 1/2 onion in some oil over medium heat along with the peeled garlic cloves. You can leave the garlic cloves whole as all of this is going in the blender eventually.
- Add the roasted tomatoes to the onion-garlic mixture along with: 2 cups cooked beans, 2 cups stock, 1 chipotle in adobo, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. I usually drain and rinse canned beans.
- Bring this mixture to a uniform temp and then combine well in a blender. I usually leave it a bit chunky. Be sure to use caution when blending warm ingredients as steam can create upwards pressure on the lid.
MEXICAN BLACK BEAN SOUP | AUTHENTIC MEXICAN RECIPE
From mexicoinmykitchen.com
MEXICAN BLACK BEAN SOUP | MEXICAN PLEASE
From mexicanplease.com
RECIPE FOR MEXICAN CHICKEN AND BEAN SOUP | ALMANAC.COM
From almanac.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
BLACK BEAN SOUP RECIPE (EASY & FREEZABLE!) - WHOLESOME YUM
From wholesomeyum.com
18 EASY ENCHILADA RECIPES - HOW TO MAKE ENCHILADAS - THE PIONEER …
From thepioneerwoman.com
EASY CHICKEN BLACK BEAN SOUP - 2 COOKIN MAMAS
From 2cookinmamas.com
MEXICAN CHICKEN, BLACK BEAN, & SWEET POTATO SOUP
From diaryofarecipecollector.com
BLACK BEAN SOUP WITH CHORIZO AND BRAISED CHICKEN RECIPE
From seriouseats.com
BLACK BEAN CHICKEN SOUP - NO SPOON NECESSARY
From nospoonnecessary.com
EASY MEXICAN BLACK BEAN SOUP - SMARTYPANTSKITCHEN
From smartypantskitchen.com
EASY CHICKEN TACO SOUP | EASY SOUP RECIPES, CHICKEN SOUP RECIPES ...
From pinterest.com
EASY CHICKEN TACO SOUP | EASY SOUP RECIPES, CHICKEN SOUP RECIPES ...
From pinterest.com
You'll also love