It is simple to cut hours off the typical cooking time for homemade chicken soup by starting with my Fast Chicken Soup Base while still producing soup that tastes even better than the “from scratch” method.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 recipe Fast Chicken Soup Base
- 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 tablespoons ground cumin
- 2 teaspoons chili powder
- ½ cup chopped fresh cilantro
- Salt and freshly ground black pepper
- tortilla chips
- grated Monterey Jack cheese
- fresh lime wedges
Instructions
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- 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.
- Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
- Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
- Get the recipe for
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 10 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 718 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Garden corn, tomatoes. Added half onion and chopped zucchini garden zucchini. Used 1 1/2 quart chicken stock. 1 can black beans. Reduced amount chili powder and cumin, no jalapeño. Very flexible recipe and all good
Super delish I did add some baked herbed chicken thighs and cut it up and added to the last simmer phase. I also added two additional cans of black beans because I knew we would want leftovers. Super fab. Highly recommend
Didn’t really impress us too much. Love black beans, and the southwestern flair, but there just wasn’t enough substance for me. I like my soup thicker, and this is totally lacking in that department, even with two cans of beans. If I made it again, I would cut down on the broth, and maybe purée some beans into it to give it more thickness. (That would mean one more can of beans, though, because I wouldn’t sacrifice the number of beans in the soup).
I used my own chicken stock, halved the cumin added sliced avocado. Also used one can beans and fresh corn off the cob. The lime and cilantro really make the dish even though I’m not a huge fan of cilantro. Guess I will have to reevaluate that. Great soup. Will make it again.
This recipe sounds really good; I love corn and black beans together. It’s one of my favorite food combos. Too bad this recipe has too much sodium, but then, so do most soup/stew recipes. I love soups and stews, but not the sodium.
This soup is amazing! I love it! I’m a big fan of cilantro. Trying to add more beans to my diet. Such a healthy combination of ingredients and so flavorful! I do add some cooked quinoa when I add the cilantro at the end to make it a bit heartier. Tastes even better reheated the following day. I’ve been making this about once a week for the past month.
We love this recipe. We always add cubed chicken and serve with tortilla chips, sour cream and cheese.
Great soup! When I make for my family, it’s made as written. When I make it for myself, I use veggie broth and leave out the chicken. A really great soup either way.
This was really good, but I made quite a few changes: I used 1/2 the liquid, used canned corn instead, and added cooked chicken torn in bits. Skipped the cilantro & lime.
This is awesome! The only change I made was to use Fire Roasted tomatoes because that is what I had. A definite do again recipe!!!
Excellent! Only change was substituted green chiles for the jalapeno. My kids loved it…and it makes a huge batch, so plenty for the freezer.
This is an easy & flavorful soup. I skipped the oil & celery in the Fast Chicken Soup Base and used less cumin, but followed the rest of the recipe as written.
I used lime juice instead and less ground cumin. My 2 year-old even ate it. Took no time to make.
We loved this! Even my picky kids liked it in spite of the fact that it was made with vegis. I adjusted to include what I had. I have made it with some rice and/or potatoes to make it a bit more filling. I have made it with and without chunks of chicken, but always with the chicken broth. It’s fabulous served with sour cream, cilantro, chopped chives and a squeeze of lime on top. This is pretty quick and a good stick to your ribs meal in one pot that is even better accompanied with some fresh bread. We are having it with a sourdough boule that is rising in the oven now. This is definitely recommended.
Great base. And I added some chipotle peppers with the sauce to kick up the flavor even more.
Way to much cumin for me and my family.
Awesome. Awesome. Awesome. I added cooked onion and 2 cloves of garlic. I used instant chicken broth. Used only 1 can beans. Did not have the chili pepper, but did add regular hot sauce. I used a half of lime’s juice to give it a nice twang. Came out so yummy! Will make again! (we also added crushed tortilla chips to the soup! YUMMMM!)
The whole family enjoyed this soup. I just put everything in my crock pot and let it cook for about 6 hours on low. Easy and delicious.
This soup was wonderful prepared as written! My entire family devoured it and we fought over the leftovers. Thank you so much for this recipe.
I, like many other reviewers, did not use the soup base. I had left over yellow rice and some black beans from mexican night earlier this week so this soup worked out GREAT for leftovers. Had dinner on the table in 10mins. I took the comments from Celiac2003 and modified this recipe a bit. I sauted chopped celery and some diced carrott (laying around my fridge). I added cumin and chili powder and chicken stock. Bring to a boil. Added fresh tomato salsa (the pico de gallo one, I didn’t have any canned tomatoes on hand), corn, black beans, and cooked rice. Heat till warmed. Stirred in a little fresh cilantro, ground pepper, and hot sauce. Topped with leftover mexican cheese blend, a dolop of sourcream, and fresh cubed avacado. Served with some tortilla chips. EXCELLENT. FAST, EASY, HEALTHY dinner.
This soup was so easy to make. I put all of the ingredients in the crock pot on low for about 6 hours. The flavor was so good I did’t have to add salt or pepper. My daughter is a picky eater and she loved it too!