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Black Bean and Chicken Soup

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.—Mary Buhl, Duluth, Georgia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 jar (16 ounces) salsa
  • 1 cup cubed cooked chicken breast
  • 1 cup cooked long grain rice
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin

Directions

  • In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Nutrition Facts
1 cup: 154 calories, 2g fat (0 saturated fat), 11mg cholesterol, 878mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch.

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