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Skillet Southwestern Chicken Soup Recipe
Skillet Southwestern Chicken Soup Recipe photo by Taste of Home

Skillet Southwestern Chicken Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings


  • 2 tablespoons olive oil
  • 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 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

Nutritional Facts

1 serving (1 cup) equals 302 calories, 9 g fat (1 g saturated fat), 31 mg cholesterol, 1106 mg sodium, 32 g carbohydrate, 7 g fiber, 19 g protein.


  1. In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
  2. Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro. Yield: 4 servings.
Originally published as Southwestern Chicken Soup in Taste of Home February/March 2005, p32

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Reviewed Dec. 8, 2015

"Delicious and so easy to make, my husband and I loved this soup! I cooked it for him when he was home sick with a bad cold and the nice heat or spicy kick from the soup did wonders for clearing out his sinuses! Also great to make for when you're in a hurry because other than cooking the chicken ahead of time, you are simply adding the remaining ingredients, you can't go wrong! :)"

Reviewed Jun. 13, 2015

"The blend of seasonings in this soup is wonderful. I doubled the broth & added more chicken to make it go farther."

Reviewed Jan. 12, 2012

"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 Mar. 13, 2011

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

Reviewed Feb. 16, 2011

"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."

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