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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

  • 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

Directions

  • 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.
  • 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.

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Skillet Southwestern Chicken Soup (continued)

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.