Chicken-and-Black Bean Soup

Southern Living
Makes about 2 quarts


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1 small onion
1/2 green bell pepper
1 teaspoon hot oil
1 (16-ounce) jar spicy black bean dip
2 (16-ounce) cans black beans
2 cups chopped cooked chicken
low-fat sour cream
shredded Cheddar cheese
baked tortilla strips
diced tomatoes
avocado slices


Prep: 10 Minutes
Cook: 10 Minutes

Dice 1 small onion and 1/2 green bell pepper; sauté in 1 teaspoon hot oil in a Dutch oven over medium-high heat 3 minutes. Whisk in 4 cups chicken broth and 1 (16-ounce) jar spicy black bean dip until smooth. Bring to a boil, and stir in 2 (16-ounce) cans black beans, rinsed and drained, and 2 cups chopped cooked chicken. Cook 5 minutes or until thoroughly heated. Top individual bowls of soup with low-fat sour cream, shredded Cheddar cheese, baked tortilla strips, diced tomatoes, and avocado slices.

Created date

March 2005