Southwestern Chicken Soup

By Cindy_Wicker

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

Details

Servings 4

Preparation

Step 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.
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.

Nutrition Facts: 1 serving (1 cup) equals 302 calories, 9 g fat (1 g saturated fat), 31 mg cholesterol, 1,106 mg sodium, 32 g carbohydrate, 7 g fiber, 19 g protein.

7 WW Points Plus