Spicy Mexi Chicken Corn and Black Bean Taco Soup
Test Kitchen Notes; this soup tastes even better the next day, it is recommended to make a day ahead if possible
Servings 6
INGREDIENTS:
oil ( use enough oil to coat the bottom of the pot, can use vegetable, canola or olive oil)
1 medium onion, chopped
4 large garlic cloves, minced
1 to 2 jalapeno pepper, seeded and finely chopped (or leave the seeds in if you dare!)
1 envelope spicy taco seasoning mix
1 cup chicken broth OR water (can just use a whole can of chicken broth)
1 (32 ounce) can V8 juice
1 (16 ounce) jar salsa (medium or hot)
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed
seasoned salt and fresh ground black pepper, to taste
2 cups cooked cubed chicken (or use as much as you like)
shredded cheddar cheese
sour cream
INSTRUCTIONS:————————————–
In a saucepan heat oil over medium-high heat; add in onion; cook for about 3 minutes.
Add in garlic and jalapeno pepper; cook stirring for 2 minutes.
Add in taco seasoning; cook stirring for 1 minute.
Stir in chicken broth or water, V8 juice, salsa, black beans and corn; bring to a boil.
Reduce heat and simmer partially covered for about 30 minutes, seasoning with salt and pepper about halfway through).
Add in the chicken; simmer for another 25-30 minutes.
Ladle into bowls then top with shredded cheddar cheese and sour cream.
Related posts:
- Mexi Chicken And Black Bean Soup
Spicy Mexi Tomato Chicken Soup
Mexi Turkey Black Bean Taco Pasta Salad
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I love Black Bean soup and have tried many recipes but this is the best by far. Lots of zip to it. I used two large Jalapenos with seeds and instead of the chicken I added cut up Turkey balls (I had them in the freezer). The salsa I used was medium.. I didn’t serve it with Cheddar & sour cream – I would love to but just a few extra calories. Thanks Kitten for a really enjoyable lunch.