Chili Corn Soup with Chicken and Black Beans

Mar 16th

Thank you Bekka Shepherd! One of my very oldest friends (2nd grade) sent me this recipe as her family’s weekly staple. She’s a busy working mom so I can officially deem this “busy working mom approved”. Ok, this is it, a really, truly, EASY recipe. I mean it. If you can open cans you can make this. If you want it to be more like chili, skip the chicken broth. With the broth, it’s sort of like a “stoup” or a nice, thick soup. The first time I made it like chili – no chicken broth and some simmering to thicken it up. The second time, soup! Both flavorful and delicious.¬†

Somehow when food has a southwestern flavor it doesn’t matter that it’s hot on increasingly warmer nights. Plus, I don’t know about you but I like to keep the kids at the park until a gorgeous spring afternoon turns into a chilly, windy, cold evening. Coming home to a warm dinner (maybe waiting in the crockpot?) is more than ideal. If you wanted to keep this warm till you’re ready to eat, transfer the sauteed onions/garlic into crockpot then top with the rest of the items. Set it on low for 1-2 hours and you’ll have just enough time to run errands/play outside before dinner.

Also – a note on ingredients. This was my first time buying (or tasting, for that matter) creamed corn. Basically what it is is partially pureed corn with added sugar and starch. It’s way too sweet to eat on it’s own, but with the heat from the chilis, the generous amounts of spices and the fresh cilantro, it all balances out for a fabulous flavor. It does have more sugar than your average chili, but the rest of the ingredients are quite healthy (and its dairy free, ps, even though it’s called “creamed”).

Chili Corn Soup with Chicken and Black Beans

Serves 8

1 tbsp. olive oil

1 onion, diced

6 garlic cloves, minced

1/4 c. chili powder

2 tsp. cumin

4 (15 oz) can creamed corn

2 (15 oz) can diced tomatoes

4 c. chicken broth

2 (15 oz) can black beans, drained and rinsed

2 cans diced green chilis

2 c. cooked, shopped or shredded chicken

1/2 c. chopped cilantro

1. Heat oil in a soup pot or dutch oven over medium. Add garlic and onion. Saute until softened and lightly golden.

2. Add chili and cumin and stir frequently, about 1 minute.

3. Add corn, tomatoes, chicken broth, beans, chilis, and chicken. Heat through and let simmer five minutes.

4. Stir in cilantro and serve.

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