Southwest Chicken Vegetable Soup

By á-47

Ingredients

• 1 Tbsp. olive oil
• 1 medium yellow onion, chopped
• 4 cups water
• 2 Tbsp., Better than Bouillon Chicken Base
• 1 (124.5 oz) can petite cut tomatoes, undrained
• 2 (5.5 oz) cans spicy tomato juice
• 1/3 cup prepared salsa
• 2 medium carrots, peeled and sliced
• 1 celery rib, sliced
• 2 Tbsp. fresh lime juice
• 1 cup frozen corn
• 2 tea. ground cumin
• 1 tea. chili powder
• 1/2 tea. ground oregano
• 1/2 tea. garlic powder
• 1/2 tea. salt
• 1 (15 oz) can black beans
• 2 cups cooked, chopped chicken
• 1/4 cup chopped cilantro

Preparation

Step 1

Heat olive oil in soup pot, add onion and cook, stirring until tender.

Reduce heat to medium. Add water, the stir in chicken base until dissolved. Add tomatoes, tomato juice, salsa, carrots, celery, lime juice, corn, cumin, chili powder, oregano, garlic powder and salt. Stir and bring to a boil.

Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Rinse and drain beans; add to the soup with the chicken and cilantro. Stir and heat through.

Makes 8 servings