Chicken and Black Bean Soup
Great comfort food in cold weather, chicken soup is fortified with black beans, corn, chilli and spices.
Ingredients
Serves: 6
- 2 teaspoons vegetable oil
- 6 corn tortillas, cut into strips
- 4 cups chicken stock
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1/2 teaspoon dried oregano
- 400g tin black beans, rinsed and drained
- 340g tin corn kernels, drained
- 2 skinless, boneless chicken breast fillets, cut into bite-size pieces
- 125g salsa
- handful chopped fresh coriander
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Heat the oil in a large stockpot over medium heat. Add half of the tortilla strips at a time and cook until crisp. Drain on kitchen paper.
- Add the stock, cumin, chilli powder and oregano to the pot. Raise the heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 5 minutes or until chicken is cooked through.
- Add the coriander and remaining tortilla strips. Ladle into individual bowls and garnish each bowl with some of the crisped tortilla strips.
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Reviews (5)
Altered ingredient amounts. This was extremely easy and excellent. I scaled it to make 20 servings for a party and it was great. I used less coriander and topped with cheese. I also used shop bought tortillas for ease. Definitely would make again. - 08 Oct 2008
Used different ingredients. This recipe got rave reviews. I altered it a bit, by using leftover whole chicken, omitting the salsa and topping it with avocado and cheddar cheese. Yummy. - 08 Oct 2008
This is a very easy recipe to make and very very flavourful. I highly recommend it. To save time, use regular tortilla crisps. As good and much quicker. - 08 Oct 2008
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