Black Bean and Chicken Soup


1 lb boneless skinless chicken breasts, cubed 

1 Tbsp olive oil

1 medium chopped onion

1 jalapeno pepper (Optional), seeded and finely chopped

3 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

3 cups corn fresh or frozen

1 can (15-1/2 ounces) black beans, rinsed and drained

2 Tbsp lime juice

1/2 tsp salt

1/4 tsp pepper

1/2 cup minced fresh cilantro

Optional 1/2 cup shredded cheddar cheese


  1. In a Dutch oven, sauté chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, sauté onion and jalapeno (if including) until tender. Add garlic and sauté; cook 1 minute longer.
  2. Stir in the broth, corn, beans, lime juice, salt, pepper and chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  3. Stir in cilantro. Top each serving with cheese if desired. Yield: 8 servings (2 quarts).


If adding jalapeno pepper, wear gloves while deseeding and avoid touching eyes while cooking.

Nutrition facts:

Protein: 21 g, Fiber: 4 g, Carbs: 15g, Calories: 220

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