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Southwest Black Bean Soup

Southwest Black Bean Soup

  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 2 T canola or extra virgin olive oil
  • 2 chicken breasts cooked and chopped
  • 2 cans (15 oz ea.) black beans, rinsed and drained
  • 32 oz. box of low sodium chicken broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (4 oz) chopped green chilies
  • 3/4 tsp. ground cumin
  • 1 1/2 cups cooked brown rice
  • Sour cream

In a large stockpot, sauté the pepper, celery and onion in oil until tender. Add the cooked chicken pieces. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil, Reduce heat and simmer, uncovered for 30 minutes. Divide rice in six soup bowls; pour in the soup and top with sour cream. Great with corn chips or tostada chips.

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