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Per serving
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- 1
Sear the chicken
Cube the chicken breast. In a Dutch oven, saute it in the canola oil until no longer pink, about 5-6 minutes. Remove with a slotted spoon and set aside.
- 2
Build the base
In the same pot, saute the chopped onion and the seeded, finely chopped jalapeno until tender, about 3 minutes. Add the minced garlic and cook 1 minute longer.
- 3
Simmer
Stir in the chicken broth, corn, rinsed and drained black beans, lime juice, salt, hot pepper sauce, pepper, and the reserved chicken. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- 4
Finish and serve
Stir in the minced cilantro. Top each bowl with crumbled tortilla chips and shredded cheddar right before serving.
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Southwestern Chicken Black Bean Soup
Created by: SundayPrepCo
Ingredients
- 1 lb chicken breast
- 1 tbsp canola oil
- 1 tbsp onion
- 1 jalapeno pepper
- 3 garlic cloves
- 29 oz chicken broth
- 3 cup corn
- 15 1/2 oz black beans
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp hot pepper sauce
- 1/4 tsp pepper
- 1/2 cup cilantro
- 16 tortilla chips
- 1/2 cup cheddar cheese
Instructions
- Sear the chickenCube the chicken breast. In a Dutch oven, saute it in the canola oil until no longer pink, about 5-6 minutes. Remove with a slotted spoon and set aside.
- Build the baseIn the same pot, saute the chopped onion and the seeded, finely chopped jalapeno until tender, about 3 minutes. Add the minced garlic and cook 1 minute longer.
- SimmerStir in the chicken broth, corn, rinsed and drained black beans, lime juice, salt, hot pepper sauce, pepper, and the reserved chicken. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Finish and serveStir in the minced cilantro. Top each bowl with crumbled tortilla chips and shredded cheddar right before serving.