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Spicy Chicken, Black Bean and Sweet Onion Soup
Course
Soup
Cuisine
American, Tex-Mex
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Servings
8
Calories
279
kcal
Author
Robin Gagnon
Ingredients
1 ½
sweet onions
quartered & sliced
1
tbs.
oil
½
teaspoon
kosher salt
2
chicken breasts
about a pound
1
qt.
chicken broth
15
oz
diced tomatoes
canned
8
oz
tomato sauce
can
15
oz
black beans
can, rinsed
2
bay leaves
1
tbs.
paprika
2
tbs.
chili powder
½
tbs
pickled jalapeno
small diced
1
teaspoon
balsamic vinegar
Instructions
Put oil in a dutch oven (or other soup appropriate pan), on med-high heat.
Once hot, add sweet onions and salt. Saute, until soft.
Cut the chicken into ½" chunks, and add to pan, saute, until outside of chicken is cooked.
Add remaining ingredients, except for the balsamic vinegar. As soon as it shows signs of starting to boil, cut down to low, and simmer for ½ hour.
Add balsamic and simmer for another 5 minutes.
Serve as is, or with rice or tortilla chips.
Nutrition
Calories:
279
kcal
|
Carbohydrates:
43
g
|
Protein:
19
g
|
Fat:
4
g
|
Cholesterol:
18
mg
|
Sodium:
892
mg
|
Potassium:
1314
mg
|
Fiber:
10
g
|
Sugar:
7
g
|
Vitamin A:
1240
IU
|
Vitamin C:
18.6
mg
|
Calcium:
115
mg
|
Iron:
4.5
mg