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Southwest Chicken Soup

 Southwest Chicken Soup
Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! —Will Smith, Beebe, Arkansas
5 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces
  • 2 teaspoons canola oil
  • 1 small sweet red pepper, finely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 medium lime, peeled, seeded and finely chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 small tomato, peeled, seeded and chopped
  • 2 green onions, sliced

Directions

  • In a large nonstick saucepan, saute chicken in oil until no longer
  • pink. Remove and keep warm.
  • In the same pan, saute red pepper and onion until tender. Add the
  • garlic; cook 1 minute longer. Add the broth, beans, corn, lime,
  • jalapeno, black pepper and cayenne; bring to a boil. Reduce heat;
  • cover and simmer for 10 minutes.
  • Stir in the tomato, green onions and chicken; heat through. Yield: 5

2 of 2

Southwest Chicken Soup (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1-1/2 cups equals 199 calories, 3 g fat (trace saturated fat), 25 mg cholesterol, 621 mg sodium, 26 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.