For more information, contact
the Department of Dietetics
at (906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Mexican Chicken Black Bean Soup
Makes: 12 servings
1 cup onions, diced
¾ cup green peppers, diced
10 oz. cooked chicken, diced
2½ cups chicken broth
2¼ cups black beans
1½ cups tomatoes in juice, diced
¾ cup mild salsa sauce
1 tablespoon chili powder
1½ teaspoons cumin
¼ teaspoon red pepper
¾ teaspoon garlic powder
¾ cup tomato juice
1 cup corn
Salt and pepper to taste
Spray soup pot with vegetable spray. Sauté onions and green peppers over medium heat until crisp-tender. Add chicken, broth, beans, tomatoes, juice, salsa, seasonings and corn. Bring to a boil then lower heat and simmer for about 30 minutes to concentrate the flavors.