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Skillet Southwestern Chicken Soup

Skillet Southwestern Chicken Soup
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
4 ServingsPrep: 10 min. Cook: 25 min.

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.
© Taste of Home 2012

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Skillet Southwestern Chicken Soup (continued)

Nutrition 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.
© Taste of Home 2012