Spicy Chicken and Black Bean Soup

Instructions

1. 1

   In a large nonstick saucepan coated with cooking spray, cook the chicken over medium heat for 4-6 minutes, stirring occasionally, until no longer pink. Reserve 2 tablespoons of the broth, then add the remaining broth to the pan.

2. 2

   Stir in the corn, black beans, diced tomatoes and green chiles, jalapeño, cilantro, chili powder, and cumin. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.

3. 3

   In a small bowl, whisk the reserved broth and cornstarch until smooth. Gradually stir the cornstarch mixture into the soup. Bring to a boil and cook, stirring, for 2 minutes or until thickened.

4. 4

   Serve the soup topped with crushed tortilla chips and, if desired, shredded Mexican cheese blend.