MEXICAN BLACK BEAN CHICKEN SOUP

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Mexican Black Bean Chicken Soup image

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

1 lb chicken breast, cooked
3 tablespoons olive oil
1 medium onion, chopped
8 garlic cloves, minced
1 tablespoon coriander
1/2 tablespoon cumin
2 teaspoons salt
2 teaspoons black pepper
14 ounces Rotel Tomatoes
2 quarts chicken stock
1 bunch fresh cilantro, chopped
2 limes, juice of
1 cup cheddar cheese
14 ounces whole kernel corn
14 ounces black beans
1 cup tortilla chips, crushed

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

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