[X]

Home > Recipes > Skillet Southwestern Chicken Soup

Skillet Southwestern Chicken Soup Recipe

Skillet Southwestern Chicken Soup Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy Southwestern flavor. Mexican corn bread makes a delicious accompaniment. -Terri Stevens Ardmore, Oklahoma

This recipe is:

Contest Winning

[X]

Rate Skillet Southwestern Chicken Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Skillet Southwestern Chicken Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 4 Servings

10 25 35

Ingredients

1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Plain yogurt and minced fresh cilantro

Directions

In a large skillet over medium heat, cook chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 302 calories, 9 g fat (1 g saturated fat), 31 mg cholesterol, 1,106 mg sodium, 32 g carbohydrate, 7 g fiber, 19 g protein.

Originally published as Southwestern Chicken Soup in Taste of Home February/March 2005, p32

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Skillet Southwestern Chicken Soup

Skillet Southwestern Chicken Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Jan. 12, 2012 by teri396

I doubled everything except the spices because I also used 2 bags of frozen southwest veggies that had corn beans and spices in it also.

Reviewed on Mar. 13, 2011 by nikschwid

Great! Used reduced sodium chicken stock and did not add salt.

Reviewed on Feb. 16, 2011 by rduckworth

This is an excellent soup. I did have to make some changes but none really altering. I did not have any broth so make some with bullion cubes. I already hade some left-over corn and used that; I used pinto beans instead of black as I do not care for black beans taste. I will make this again as it was quick and so delicious.

Reviewed on Oct. 22, 2010 by RJLaFlamme

excellent soup but I too reduced the sodium. Homemade chicken broth and low sodium canned ingredients, great results

Reviewed on Feb. 22, 2010 by froglevel

Sodium too high! Modify by excluding salt, and using low-sodium broth, then your winner, which is quick and easy to prepare, is ready to serve w/o reservation! ENJOY!