Cathy's Black Bean Soup

Serves: 6
Total Calories: 415


4 tablespoons olive oil
2 pounds chicken, cubed
1 onion, chopped
4 to 6 cloves garlic, minced
2 to 3 cups chicken bouillon
2 (15-ounce) cans black beans, rinsed
2 (10-ounce) cans Mexican diced tomatoes with chilies
cumin, to taste
salt and pepper, to taste


Heat olive oil in a 12-inch Dutch oven and brown chicken on all sides. Add onion and garlic and continue cooking for a few more minutes. Add bouillon, black beans, diced tomatoes, cumin and other seasonings. More bouillon or water can be added to reach desired consistency. Simmer on low heat for 30 minutes or longer. Serve with hot tortillas.

Nutritional Facts:

Serves: 6
Total Calories: 415
Calories from Fat: 163

This Cathy's Black Bean Soup recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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