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Southwestern Chicken Soup Recipe

Photo by: Taste of Home

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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

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4 Servings
Prep: 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 Crisco® Pure 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.

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.

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

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