This was the first time I’d made this soup…and it was absolutely amazing. First of all, I love pretty much all Mexican food. Secondly, I love cilantro like there’s no tomorrow. And most importantly as you know, I love healthy food. So, you can see why this meal is a fav of mine. I have to be honest, the hubby wasn’t a huge fan, he argued for me to cook it once a month rather than my argument of at least once every two weeks. Both kids loved it.
1-Can (15 oz) black beans, rinsed & drained
1-Can (14/5 oz) chicken broth
12-oz of your favorite Salsa
3/4 to 1-Pd cooked chicken breasts, cut up into chunks
1- Can corn
2-Tsp ground Cumin
1 1/2-Tsp Chili Powder
1/4-Cup Cheddar cheese shredded
4-TBL light sour cream
1/4-Cup Fresh Diced Cilantro
(First, I browned the chicken w/olive oil)
In a large saucepan over medium-high heat, stir together the beans, broth, salsa, chicken, corn, cumin, chili powder. Bring to boil, reduce to low & cover, simmer for 15 minutes to blend spices/flavors.
Ladle soup into bowls, top with sour cream, cheese, and cilantro.
Happy eating friends! Trina