Taste of Our Home Tuesday: Chicken and Black Bean Soup

It's the time of year again when we love to eat lots of soup. We found this recipe in my Taste of Home magazine. It was different then the soup recipes that we've had in the past so we thought it was worth a try. I did not put in all the chili powder that it called for, but did everything else as stated in the recipe. It was not overly spicy and we both enjoyed it. I will be adding it to our list to make again. Enjoy!

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:
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. Yield: 6