Chicken and Black Bean Soup

Prep / Total time 1 hour  Makes 6 servings

This is a spicy soup . It doesn't take long to make but tastes as if it simmered  all day  and is a great way to use up  the last tortilla chips in the bag.

1/2 ............pound  boneless chicken breasts , cut into 1-inch cubes
2...............cans (14-1/2 ounces each) reduced-sodium chicken broth , divided
2 ..............frozen corn
1 .............can  (15 ounces) black beans , rinsed and drained
1.............can diced tomatoes  and green chilies , un-drained
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**

1.        Place a large non-stick saucepan coated with cooking spray over medium heat . Add chicken ; cook  and stir 5 to 8 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  , 25 minutes.
2 .       Mix cornstarch  and reserved broth  until smooth ; gradually  stir into soup . Bring to a boil ; stir and cook 5 minutes  or until thickened . Top servings with crushed chips  and if desired , cheese .
Heart Healthy