chicken, corn and black bean soup
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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
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2 cchicken stock
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8 ozcooked chicken, diced or shredded
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1 canblack beans
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1 cfresh corn cut from two ears of corn
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2 tspannatto paste (available in the spanish foods section of the grocery store)
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1 tspdried oregano
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1 tspdried cilantro (or use 1 tablespoon minced fresh cilantro)
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salt and pepper to taste
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2 ozcheddar or monterey jack, shredded (optional)
How To Make chicken, corn and black bean soup
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1Heat 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).
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2Season to taste with salt and pepper. If using fresh cilantro, add it just before serving.
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3Optionally serve with grated cheddar or Monterey Jack cheese on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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