Chicken And Black Bean Soup Recipe

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided2 cups frozen corn1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained1 jalapeno pepper, seeded and chopped2 tablespoons minced fresh cilantro3 teaspoons chili powder1/2 teaspoon ground cumin1 tablespoon cornstarch18 tortilla chipsShredded reduced-fat Mexican cheese blend, optional

Preparation

Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.