Taste of Home
Skillet Southwestern Chicken Soup
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 4 servings (1 quart).
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
Ingredients
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2 tablespoons olive oil
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1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
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1/4 cup finely chopped onion
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2 garlic cloves, minced
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) chicken broth
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon chili powder
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1/8 teaspoon cayenne pepper
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Optional: Plain yogurt and minced fresh cilantro
Directions
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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.
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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 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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