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Skillet Southwestern Chicken Soup

This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. —Terri Stevens, Ardmore, Oklahoma
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings (1 quart)

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 chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • Optional: 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 if desired.
Nutrition 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.

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Reviews

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Average Rating:
  • Stevie
    Jan 10, 2020

    BRAVO, we loved this soup! I did tweak a few things. First off I doubled the recipe. Then I added a can of tomato sauce to thicken it up. Lastly instead of cooking the chicken with the soup I added smoked pulled chicken at the very end. It added a crazy awesome layer of flavor that really made this soup a meal!

  • jetluvs2cook
    Sep 24, 2019

    This soup is delicious!! I didn't have any Rotel, so I used tomatoes and jalopenos fresh from my garden!! It's so good! I have it simmering for supper, and going to make some corn bread to serve with it. Can't wait till supper time!

  • gunslinger
    Jan 29, 2019

    Delicious! I used cream style corn instead of whole kernel and after I browned my chicken put everything in the crockpot on low for 4 hours.

  • katlaydee3
    May 12, 2018

    Delicious! This is so good. Nice and spicy, and surprisingly filling.

  • rguzala1
    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
    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
    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.

  • JessT2003
    Apr 6, 2011

    No comment left

  • nikschwid
    Mar 13, 2011

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

  • rduckworth
    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.