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Skillet Southwestern Chicken Soup Recipe

Skillet Southwestern Chicken Soup Recipe

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. YIELD:4 servings


  • 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 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


  • 1. In a large skillet over medium heat, cook the chicken, onion and garlic in oil until chicken is lightly browned and onion is tender. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro. Yield: 4 servings.

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.

Reviews for Skillet Southwestern Chicken Soup

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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! :)"

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."

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."

Reviewed Mar. 13, 2011

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

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."

Reviewed Oct. 22, 2010

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

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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