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

Skillet Southwestern Chicken Soup Recipe

Read Reviews (5)
4.73 5
Publisher Photo
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

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Southwestern Chicken Soup in Taste of Home February/March 2005, p32

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.

Reviews for Skillet Southwestern Chicken Soup(5)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
Reviewed Mar. 13, 2011

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

MY REVIEW
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.

MY REVIEW
Reviewed Oct. 22, 2010

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

MY REVIEW
Reviewed Feb. 22, 2010

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!

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