Black bean and chicken fiesta soup. Place a large nonstick saucepan coated with cooking spray over medium heat. Add the chicken and black beans, then stir in the chicken broth and bring to a boil. Fiesta Chicken and Black Bean Soup with Quinoa is delicious as is, but also tastes great with a sprinkle of cheese or squeeze.

Packed with flavor and filling ingredients like chicken, black beans, salsa and more. You'll love it for a busy weeknight meal! Today's recipe is a soup my family has been making since I was a kid. You can have Black bean and chicken fiesta soup using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Black bean and chicken fiesta soup

It's of main.
Prepare 3 of or 4 large boneless skinless chicken breast sliced in half the long way(if your breast are small you may need more pieces).
It's 2 can of chicken broth.
You need 2 can of fiesta style corn.
It's 2 can of Black beans.
Prepare 1 large of can (12 oz) crushed tomatoes.
You need 2 can of diced green chile 4oz.
It's 1 large of onion, chopped.
It's 1 small of container sour cream.
It's 1 packages of shredded cheese (i used taco blend).
It's 1 bunch of cilantro.
You need 4 tbsp of olive oil, extra virgin.
It's 4 of chicken bouillon cubes.
It's of spices.
Prepare 2 envelope of taco seasoning.
It's 1 of to taste: garlic powder, onion powder, paprika, cumin, red pepper flakes, taco seasoning.

Mexican Fiesta Soup is packed with flavor and so easy. In a large pot, heat the vegetable oil over medium heat. Add the chicken broth and bring to a simmer. Add in the chicken, black beans, corn, salsa, rice, seasoned salt, and cumin.

Black bean and chicken fiesta soup instructions

In a pot heat 2 tbsp of oil add all chicken let simmer add spices and 1can of broth. Simmer on medium heat covered with lid..
In a stock pot add 2 tbsp oil and chopped onion cook until tender.
Open all cans add to stock pot. Add taco seasoning packs and stir simmer on low to medium heat..
Cube your chicken breast add to stock pot. Be careful you may need to let chicken cool first..
Pour broth from chicken into stock pot stir add more spices if needed. Add second can of broth and bouillon cubes if needed. Taste your soup to see what's missing..
Simmer on low for 1 hour stirring frequently..
Serve hot and enjoy! Great in the winter months..
I topped my soup with fresh cilantro, cheese, & sour cream delicious! I also made some cheese quesadillas to make this more a meal yum!.
Other toppings suggestions: avocado, jalapenos, green onions, or black olives..

In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. This is so tasty, and healthy too!