Skillet Southwestern Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. In a large skillet over medium heat, cook chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. 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.
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