Chicken Soup With Black Beans and Corn

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.

• Calories: 197 Calories

Ingredients

• salt and freshly ground black pepper
• 2 tablespoons ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 2 teaspoons chili powder
• 1 (10 ounce) package frozen corn
• Fresh lime wedges
• Tortilla chips
• 1 recipe Fast Chicken Soup Base
• 2 (16 ounce) cans black beans, drained
• 1 jalapeno pepper, stemmed, seeded and minced
• grated Monterey Jack cheese
• 0.5 cup chopped fresh cilantro

Recipe Instructions

Step 1

Prepare Fast Chicken Soup Base. Bring to a simmer.

Step 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.

Step 3

Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.

Step 4

Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.