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Nutrition Facts
Serving Size 1 (694g) Recipe makes 4 servings The following items or measurements are not included below: 6 slices jalapeno peppers
Calories 554
Calories from Fat 85		(15%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 873mg		36%
Potassium 1654mg		47%
Total Carbohydrate 67.2g		22%
	Dietary Fiber 22.9g	91%
	Sugars 7.2g
Protein 51.4g		102%
detailed view... how is this calculated?

Southwest Chicken Black Bean Soup

Recipe #43728 | 1¼ hours | 10 min prep | add private note

⁽³⁷⁾ RATE IT NOW Print Recipe

By: Jamie Renee
Oct 22, 2002

An extremely flavorful way to combine chicken and the ever growing popularity of black beans. Lots of flavor and a great thick broth. Its very healthy for you too! Serve with Crunchy Strips.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb boneless skinless chicken breast, strips
1 (15 ounce) can crushed tomatoes
2 (10 1/2 ounce) cans chicken broth
3 (15 ounce) cans black beans
1 green bell pepper
1 red bell pepper
1 small onion
1 tablespoon lemon juice
6-8 slices jalapeno peppers (the pickled kind from a jar)
2 tablespoons margarine
season salt (I used Emeril's Southwest)
1 bay leaf
1 pinch tarragon
1 pinch oregano
1 pinch cinnamon

Directions

1
In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
2
Dice and set aside.
3
Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
4
Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
5
Melt margarine in a large stock pot.
6
Sauté pepper and onion mixture until soft.
7
Add can of crushed tomatoes, stirring.
8
Add three cans of black beans, undrained.
9
Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
10
Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
11
Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
12
Serve with Recipe #43730.

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Featured Reviews for This Recipe

From: chef 604687

On Dec 15, 2009

This was very good. I didn't have any crushed tomatoes so I substituted a can of Rotel. Definitely a "redo"

0 people found this review helpful

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From: Blue Skies

On Oct 20, 2009

I have to agree that this recipe was excellent, definitely a keeper for us. Perfect for these chilly fall nights! I did not have seasoning salt, so I used blackening seasoning on the chicken instead. Yummy! I served it with your tortilla chips recipe as recommended, delicious combination. Thank you!

1 person found this review helpful

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From: Arabannie

On Jun 3, 2003

This was excellent soup. Thought you might like to know I made this as the soup du jour in the restaurant today to rave reviews. I made a couple of minor changes: fresh jalapenos instead of pickled, blackening seasoning on the chicken and I also cut up a couple of corn tortillas and added them. Very Good. I will definitely make again.

14 people found this review helpful

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From: WonderCook

On Oct 29, 2002

This was the BEST soup I've ever made! It was so hearty and delicious. It was loved by all who ate it. I added some cilantro at the end, which really added a lot of flavor. RUN out and buy the ingredients for this one! Also you MUST make the "crunchy strips" to go with it. Those will be a common thing around my house now, even if Im not making this soup. Yet I don't see how I'll have one and not want the other!

9 people found this review helpful

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