chicken, corn and black bean soup

(1 rating)
Recipe by
Heidi Hoerman
Hingham, MA

This soup has a Mexican flair from its spices and a sweetness from the fresh corn.

(1 rating)

Ingredients For chicken, corn and black bean soup

  • 2 c
    chicken stock
  • 8 oz
    cooked chicken, diced or shredded
  • 1 can
    black beans
  • 1 c
    fresh corn cut from two ears of corn
  • 2 tsp
    annatto paste (available in the spanish foods section of the grocery store)
  • 1 tsp
    dried oregano
  • 1 tsp
    dried cilantro (or use 1 tablespoon minced fresh cilantro)
  • salt and pepper to taste
  • 2 oz
    cheddar or monterey jack, shredded (optional)

How To Make chicken, corn and black bean soup

  • 1
    Heat stock, chicken, corn and dried herbs in a large saucepan. Simmer about 5 minutes until the corn is cooked and the dried herbs are soft (rehydrated).
  • 2
    Season to taste with salt and pepper. If using fresh cilantro, add it just before serving.
  • 3
    Optionally serve with grated cheddar or Monterey Jack cheese on top.

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