Mexican Chicken & Black Bean Soup Recipe

"This is enjoyed all the time when I make it for my family, it's easy and good, and it's done very quick"

Step by Step Method

Step 1

In a large pot saute chicken in oil until no longer pink. Add chicken broth and taco seasoning; simmer, uncovered, until chicken is well coated.

Step 2

Stir in the V8 juice, salsa, beans and corn. Add salt and pepper as much as you want to use. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Step 3

Serve with cheese, sour cream.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the salsa, choose a brand and flavor that you like.
If you don't have taco seasoning mix, you can substitute with a combination of chili powder, cumin, garlic powder, and paprika.

Ingredient substitutions

Substitute the chicken thighs or breasts for tofu: This substitution is beneficial for those looking for a vegetarian option. The tofu will still provide a good source of protein and will absorb the flavors of the other ingredients.
Substitute the taco seasoning mix for a homemade blend of chili powder, cumin, garlic powder, and onion powder: This substitution is beneficial for those looking for a more natural and flavorful seasoning. The homemade blend will bring out the other flavors in the soup while also providing a unique flavor of its own.

Variations

Vegetarian Option Substitute the chicken with 1 can (15 ounce) of chickpeas (rinsed and drained) and 1 can (15 ounce) of kidney beans (rinsed and drained). Omit the oil, chicken broth, and taco seasoning. Increase the amount of salsa and tomato juice used.

Mexican-Style Substitute the chicken with 1 can (15 ounce) of black beans (rinsed and drained) and 1 can (15 ounce) of corn (drained). Omit the oil, chicken broth, and taco seasoning. Increase the amount of salsa and tomato juice used. Add 1 teaspoon of cumin and 1 teaspoon of chili powder.

Serve with

Mexican Rice: This side dish is a great accompaniment to the Mexican Chicken & Black Bean Soup. It adds a delicious flavor and texture to the soup, and it's easy to make with just a few ingredients. Plus, it's a great way to stretch the meal and make it more filling!

Spicy Guacamole: This creamy and spicy guacamole is the perfect accompaniment to the Mexican Chicken & Black Bean Soup. It adds a delicious flavor and a bit of heat, and it's easy to make with just a few simple ingredients. Plus, it's a great way to add some extra flavor and texture to the meal!

FAQ

Q: How long should I simmer the soup?

A: Simmer the soup for 30 minutes, uncovered, until the chicken is well coated and the flavors have blended together.

Q: What other ingredients can I add to the soup?

A: You can add vegetables such as carrots, celery, onions, and potatoes to the soup. You can also add herbs and spices such as bay leaves, oregano, and thyme for additional flavor.

Fun facts:

The Mexican dish 'Pollo con Frijoles Negros' (Chicken with Black Beans) is a traditional dish of the Mexican state of Oaxaca. It is believed to have been served to the Aztec Emperor Montezuma when he visited the region.

The famous Mexican artist Frida Kahlo was known to have enjoyed a bowl of Mexican Chicken & Black Bean Soup. She was often seen cooking and eating the dish in her home in Mexico City.