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Mexican Black Bean Soup
10 min prep time
25 min cook time
7servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Thinkstock
How to Make Mexican Black Bean Soup
This flavorful, lower-carb, high fiber soup makes a great lunch the next day, too. If you can’t find canned fire roasted tomatoes, you can use canned diced tomatoes with green chiles.
10 min prep time
25 min cook time
7servings
1 cup
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Step-By-Step Instructions:
- Spray a large soup pot with cooking spray. Add oil and onion and sauté over medium-high heat for 3 minutes or until clear.
- Add chicken and season with 1/4 Tsp. Adobo seasoning and pepper. Cook chicken until slightly brown, about 6-7 minutes.
- Add remaining ingredients (including the other 1/4 Tsp. Adobo seasoning). Reduce heat and simmer for 15 minutes.
Nutrition facts
7 Servings
-
Serving Size
1 cup
- Amount per serving Calories 170
-
Total Fat
3.5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 420mg
-
Total Carbohydrate
15g
- Dietary Fiber 5g
- Total Sugars 4g
- Added Sugars 0g
- Protein 20g
- Potassium 570mg
- Phosphorous 225mg
Ingredients
nonstick cooking spray
1
olive oil
2 tsp
onion (diced)
1/2
boneless, skinless chicken breast (cut into 1/2-inch cubes)
1 lbs
Adobo seasoning (divided use)
1/2 tsp
black pepper
1/4 tsp
fire-roasted tomatoes
1 (14.5-oz) can
chili powder
1 tbsp
cumin
1/2 tsp
frozen corn
1/2 cup
black beans (rinsed and drained)
1 (15-oz) can
low sodium chicken broth
40 oz
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