Southwestern Chicken, Rice and Black Bean Soup

February 14, 2018
Created by Jonnell Masson, MS, RDN, CD
20 minutes
Serves 4
  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 pasilla chile, diced small
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 4 cups low-sodium chicken broth
  • 1 (8 oz) can no-salt added tomato sauce
  • 1 chipotle pepper in adobo sauce, minced
  • 2 chicken breasts, cooked and shredded or 2 cups shredded rotisserie chicken
  • 1 (14 oz) can no-salt-added black beans, rinsed and drained
  • 1/2 cup fresh or frozen corn kernels, thawed
  • 2 cups cooked brown rice
  • 2 Tbsp chopped fresh cilantro

In a large saucepan over medium-high heat, add oil and cook onion and pasilla chile until onion is soft, but not brown. Add salt, pepper, and cumin to onion mixture and cook for 1 minute.

Add stock, tomato sauce, chipotle, chicken, and beans and bring soup to a simmer. Simmer for 10 minutes. Add corn and cook just until corn is fully heated, 1-2 minutes. Add rice to individual bowls and ladle soup over top.  Garnish with cilantro.

Nutrition Information: Serving size: 1/4th of recipe; 400 Calories; 8g Total Fat (1.5g Saturated); 320 mg Sodium; 52g Carbohydrates; 9g Dietary Fiber; 4g Sugar; 30g Protein