Ingredients

  • 1 1/2 lb chicken breast, boneless, skinless, cut into 1-inch cubes
  • 2 14.5 oz cans chicken broth, divided
  • 1 15 oz can black beans, rinsed and drained
  • 1 10 oz can tomatoes, diced, undrained
  • 1 can corn, drained
  • 1 4 oz can green chilies
  • 1 jalapenos, seeded and chopped
  • 2 tbsp cilantro, minced
  • 3 tsp chili powder
  • 1/2 tsp cumin, ground
  • 18 tortilla chips
  • mexican cheese blend, shredded, optional
image of Chicken and Black Bean Soup

Instructions

  1. Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeño, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
  2. Top servings with crushed chips and, if desired, cheese.