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Mexican Black Bean Soup

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How to Make Mexican Black Bean Soup

This flavorful, lower-carb, high fiber soup makes a great lunch the next day, too. If you can’t find canned fire roasted tomatoes, you can use canned diced tomatoes with green chiles.


10 min prep time


25 min cook time


7servings


1 cup

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Step-By-Step Instructions:

  1. Spray a large soup pot with cooking spray. Add oil and onion and sauté over medium-high heat for 3 minutes or until clear.
  2. Add chicken and season with 1/4 Tsp. Adobo seasoning and pepper. Cook chicken until slightly brown, about 6-7 minutes.
  3. Add remaining ingredients (including the other 1/4 Tsp. Adobo seasoning). Reduce heat and simmer for 15 minutes.
Veggie Rich
Fiber Focused
Mexican/Southwestern
Sides
Lunch
Dinner
Snacks
Quick & Easy
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Nutrition facts

7 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    170

  • % Daily value*

  • Total Fat
    3.5g

    4%

    • Saturated Fat
      0.7g

      4%
    • Trans Fats
      0g

  • Cholesterol
    40mg

    13%

  • Sodium
    420mg

    18%

  • Total Carbohydrate
    15g

    5%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      4g
    • Added Sugars
      0g

      0%

  • Protein
    20g

  • Potassium
    570mg
    12%

Ingredients

nonstick cooking spray
1

olive oil
2 tsp

onion (diced)
1/2

boneless, skinless chicken breast (cut into 1/2-inch cubes)
1 lbs

Adobo seasoning (divided use)
1/2 tsp

black pepper
1/4 tsp

fire-roasted tomatoes
1 (14.5-oz) can

chili powder
1 tbsp

cumin
1/2 tsp

frozen corn
1/2 cup

black beans (rinsed and drained)
1 (15-oz) can

low sodium chicken broth
40 oz

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