Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin and lime juice to give it the same fabulous flavor. This classic Mexican dish combines chicken, black beans and veggies in a flavorful broth. Topping it off with crushed tortilla chips gives it the perfect crunch.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp.
Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, cumin and chili powder and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Stir in the lime juice. Season to taste with salt and pepper. Serve topped with crushed tortilla chips or strips, if desired.
Delicious and Easy!
I made this for dinner last night. I used 1 can of black beans, 1 can of pinto beans, 1 can of whole kernel corn, diced tomatoes, 1 8oz can of tomato sauce, chicken, freshly chopped green onions and cilantro and a package of taco/mexican rice. I dumped it all in and it takes care of itself. Topped with shredded cheese and sour cream, this soup is a winner! Fast, easy, cheap and delicious!
I made this soup over the weekend. Delish and easy. Makes lots. I used it for my lunches all week. Has just the right amount of kick.
Delicious and SO EASY!!!!
This was a fan favorite at my home and office. I used a rotisserie chicken for the shredded chicken part and I added fresh chopped garlic to the onion and pepper saute. I also added avocado to the top, and some rice in the soup to make it a bit hearty. Its got a great flavor and I will for sure make it again.
Crockpot it up!
I love this. I put it all in the crock put with frozen chicken and leave it for 6 hrs. Shred the chicken and put it back in for another hour. So easy!
I had this broth on my pantry shelf a few weeks, but yesterday the mood was right for trying the soup. I had cooked chix breasts ready to go, but not all the ingredients on hand. Nevertheless, I substituted a few things like RoTel diced tomatoes w/cilantro & lime, and added Chipotle roasted tomatoes. The biggest difference from the recipe was adding shredded colby/jack cheese at the end and on low heat so it would melt without sticking and incorporate into the broth for a creamier texture. Just delicious!! Will make it again. Loved the spiciness of the flavors all blended together. Shared some with ny neighbor & she wanted my "recipe". Great broth base!!! Thanks!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.