2 cans (14.5 oz) reduced sodium black beans, drained and rinsed
1 pound boneless skinless chicken, diced
4 cups no salt added chicken broth
juice of 2 limes
2 t cilantro, chopped
Instructions
Heat the oil in a heavy bottomed saucepan, add the
onions, cover and cook for 3-4 minutes. Remove
the lid, add the chicken and cook until no longer
pink. Add the spices, tomatoes, and beans. Stir
to combine, then slowly add the stock. Bring the
soup to a boil then reduce heat and simmer for 15
minutes. Puree 1/3 of the soup with an immersion
blender or mash using a potato masher. Add lime
juice to taste. Sprinkle on the fresh cilantro
and serve.
Originally Submitted
8/8/2012
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