Southwestern Chicken Soup

By bakers_delight85

Mexican corn bread makes a delicious accompaniment.

Ingredients

• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 2 Tbsp. 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 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1/8 tsp. cayenne pepper
• Plain yogurt and minced fresh cilantro

Details

Servings 4

Preparation

Step 1

In a large skillet over medium heat, cook the chicken onion and garlic in oil until chicken is lightly browned and onion is tender.
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.