Chicken and Black Bean Soup

    30 minutes

    Great comfort food in cold weather, chicken soup is fortified with black beans, corn, chilli and spices.

    147 people made this

    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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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 in English (152)


    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 tasty and quick recipe!  -  08 Oct 2008