Southwest Chicken Soup

By GrandmaFred

Quick southwest flavored chicken soup

Ingredients

• 2 tbl. olive oil
• 8 oz. cubed chicken breast
• 1/4 c. chopped onion
• 2 garlic cloves, chopped
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1/8 tsp. red pepper
• 2 c. chicken broth
• 1 small can corn
• 1 can black beans, rinsed
• 1 14 oz. can Mexican stewed tomatoes
• 3 6" tortillas (or use chips instead)
• 2 tbl. chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

Heat oven to 450. Heat oil in Dutch oven. Cook chicken until opaque. Stir in onions, garlic, cumin, salt, chili powder and red pepper. Cook 2 minutes. Stir in broth, corn, beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Cut tortillas into narrow strips. Spread in a single layer on a baking sheet. Bake until crisp and lightly browned.

Stir cilantro into the soup. Ladle soup into bowls and top with tortilla strips or chips.