Estimated Nutrition (whole recipe, rough)
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Mango | 1 cup diced (165g) | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 16 oz. pkg. black beans
- 2 tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup onion, diced
- 1 cup carrot, diced
- 3 cloves garlic, sliced
- 3 1/2 cups chicken broth
- 1 large mango, diced
- 1 cup tomato, diced
- 1 cup niblet corn
- 1 large portabello mushroom, thinly sliced
- 3 jalapeno chiles, seeded and minced
- 3 tbsp. fresh cilantro
- salt and pepper to taste
- shredded cheddar cheese
- =
Directions
Cook black beans according to package directions. In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently. Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes. Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more. Serve topped with shredded cheese