Chicken And Black Bean Soup

• 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

1. 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.
2. 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.

chicken breasts, chicken broth, frozen corn, black beans, tomatoes, pepper, fresh cilantro, chili powder, ground cumin, cornstarch, tortilla chips, cheese blend

Taken from www.tasteofhome.com/recipes/chicken-and-black-bean-soup/ (may not work)