Mexican Chicken and Black Bean Soup

iVillage Member
Registered: 03-19-2003
Mexican Chicken and Black Bean Soup
2
Tue, 08-03-2004 - 4:33pm

 







Mexican Chicken and Black Bean Soup






Serves 2

Ingredients
1/2 teaspoon olive oil
1/4 cup chopped onion
1 boneless chicken breasts
3/4 teaspoons ground cumin
1/2 tablespoon dried oregano
1/2 tablespoon minced garlic
dash hot pepper sauce
1/2 (15-ounce) can black beans
1/2 (16-ounce) can chicken stock
1/2 (4.5-ounce) can chopped green chiles, drained
2 tablespoons low-fat or fat-free sour cream
1 tablespoons fresh cilantro, chopped fine (for garnish, optional)
Salt and pepper to taste

Instructions
Dice chicken into bite-size pieces. Season with salt and pepper and toss with cumin and oregano. Heat olive oil in a medium pot over medium-high heat; add chopped onion and garlic and sauté 5 minutes. Add chicken and stir while continuing to cook. Add chiles, hot sauce, black beans, and chicken stock. Bring to a boil, cover, reduce heat, and simmer 20 minutes. Adjust seasonings to taste and serve. Top each serving with a tablespoon of sour cream and a sprinkling of cilantro. This dish makes excellent leftovers, so always make extra.

Nutritional Information:
211.56 calories
4.43 total fat (0.87 g sat, 3.56 g mono)
39.26 mg cholesterol
26.67 g carbohydrate
22.58 g protein
6.28 g fiber
742.07 mg sodium


 

Susan :)

 

iVillage Member
Registered: 05-16-2003
Mon, 08-16-2004 - 4:46pm
I tried this recipe the other night. I had some cooked chicken and pork that I just cut up and threw in instead of cooking fresh.

The soup was excellant and it was ready in 30 minutes including prep time! Now that's the type of recipe I like.

I didn't have any reduced-fat sour cream but a dollop of plain non-fat yogurt worked just fine.

This one is a keeper for me!

iVillage Member
Registered: 03-19-2003
Mon, 08-16-2004 - 7:23pm

Oh thank you for the recipe review!!!

Susan :)