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Creamy Chili-Corn Soup with Chicken & Black Beans
Ingredients
- ▢2 teaspoons olive oil
- ▢4 large garlic cloves, minced
- ▢2 tablespoons chili powder (or to taste)
- ▢1 teaspoon ground cumin
- ▢2 cans (14.5 ounces each) creamed corn
- ▢1 can (14.5 ounces) petite diced tomatoes
- ▢1 can (14.5 ounces) chicken broth
- ▢1 can (15.5 ounces) black beans, drained and rinsed
- ▢1 can (4 ounces) diced green chiles
- ▢1 cup shredded cooked chicken breast
- ▢1/4 cup chopped fresh cilantro leaves
- ▢Salt and fresh ground black pepper to taste
Instructions
- In a large soup pot, heat the oil and garlic over medium-high heat until the garlic begins to sizzle.
- Add the chili powder, cumin and stir until fragrant, about 30 seconds.
- Add the creamed corn, diced tomatoes, chicken broth, black beans, chiles, and chicken and stir to combine. Bring the mixture to a boil, reduce the heat to low and simmer, partially covered, to blend the flavors, about 5 minutes.
- Stir in the cilantro and season to taste with salt and pepper
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