Mexican

Black Bean, Corn, and Chicken Soup is for Soup.

Black Bean, Corn, and Chicken Soup takes 15 minutes to prepare.

Black Bean, Corn, and Chicken Soup takes 240 minutes to cook.

Black Bean, Corn, and Chicken Soup makes 20 servings.

The ingredients for Black Bean, Corn, and Chicken Soup are:

32 oz Tyson boneless, skinless chicken breast
1 medium red onion, diced
4 cloves Garlic, diced
6 Jalapeno Peppers, diced (or 2 poblano peppers)
2 48oz containers low sodium chicken broth
4 cans Diced Tomatoes with Jalapenos or other peppers
2 Tbsp Goya Recaito Cilantro Cooking Base
2 Tbsp Better than Bouillion, chicken base
2 cups Yellow Sweet Corn, Frozen
4 cans black beans
1 lime, juiced and zested
1/2 - 1 bunch cilantro, diced

Here is how you make Black Bean, Corn, and Chicken Soup:

1. Dice peppers, onions, and garlic. Zest and juice 1 lime.2. Spray a saute pan with cooking spray; saute/sweat aromatics.3. Place cooked aromatics and all ingredients EXCEPT cilantro, lime, and lime zest into a large crock pot. Cook on high for 4 hours or low for 8 hours.4. Remove chicken breasts and shred with two forks.5. Return chicken to crock pot and mix in lime zest, lime juice, and cilantro.6. Serve immediately or portion and refrigerate/freeze.Optional: serve with a dollop of sour cream or greek yogurtServing Size:?makes 20 1.5-2c servings

The nutritional information for Black Bean, Corn, and Chicken Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 173.7

• Total Fat: 1.7 g
• Cholesterol: 26.0 mg
• Sodium: 841.1 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 6.5 g
• Protein: 17.6 g

Black Bean, Corn, and Chicken Soup is Mexican cuisine.