Skillet Southwestern Chicken Soup Recipe
Skillet Southwestern Chicken Soup Recipe photo by Taste of Home
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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 cup (calculated without yogurt): 302 calories, 9g fat (1g saturated fat), 31mg cholesterol, 1106mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 19g 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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rguzala1 User ID: 5821582 239025
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! :)"

VictoriaElaine User ID: 3422096 227862
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."

teri396 User ID: 3790128 97663
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."

nikschwid User ID: 5576252 130106
Reviewed Mar. 13, 2011

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

rduckworth User ID: 2502241 150520
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."

RJLaFlamme User ID: 1768087 61704
Reviewed Oct. 22, 2010

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

froglevel User ID: 4563722 206974
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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