Chicken and Black Bean Soup

By : Melissa Baker

Recipe courtesy of TasteOfHome.com

Ingredients

• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
• 2 cups frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons minced fresh cilantro
• 3 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon cornstarch
• 18 tortilla chips
• Shredded reduced-fat Mexican cheese blend, optional

Directions

• 1.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. 
• 2.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. Yield: 6 servings (2 quarts).