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Southwest Chicken Soup

Total Time

Prep: 15 min. Cook: 25 min.

Makes

5 servings

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
Southwest Chicken Soup Recipe photo by Taste of Home

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

  1. In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
  2. 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.
  3. Stir in the tomato, green onions and chicken; heat through.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 199 calories, 3g fat (0 saturated fat), 25mg cholesterol, 621mg sodium, 26g carbohydrate (5g sugars, 6g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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