Save on Pinterest

Skillet Southwestern Chicken Soup

Total Time

Prep: 10 min. Cook: 25 min.

Makes

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
Skillet Southwestern Chicken Soup Recipe photo by Taste of Home

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

  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.
  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.

Recommended Video