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Black Bean and Chicken Soup With Sweet Corn

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“I created this recipe on a dreary February day when I was craving something with a little southwestern flavor. The creamy broth with hearty vegetables and tender chicken is very satisfying and makes a delicious meal served with tortilla chips for dipping. This could easily be made a vegetarian soup also, by substituting cream of mushroom or celery soup and omitting the chicken.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil chicken breast in water for 10-20 minutes or until juices run clear and chicken is done. Dice chicken and set aside.
  2. Mix cream of chicken soup with 1/2 can water and 1/2 can milk and heat through, about 5 minutes on medium heat.
  3. Add taco seasoning, cumin, and cilantro, stir.
  4. Add onion and celery, cook on low about 5 minutes.
  5. Add black beans, sweet corn, and chicken.
  6. Cook on low for 10-20 minutes, stirring occasionally.
  7. Serve topped with grated cheese and with tortilla chips for dipping. Enjoy!

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