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Black Bean and Chicken Soup

4.5 | 11 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Mary Buhl, Duluth, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

Salsa and cumin add just the right zip to my thick, hearty black bean soup. I like to serve it with cornbread. —Mary Buhl, Duluth, Georgia

TEST KITCHEN APPROVED

Black Bean and Chicken Soup

4.5 | 11 Reviews Add your review
Yield:10 servings (2-1/2 quarts)
Prep:20 min
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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
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Directions

  1. 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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