Southwest Chicken Soup

By ezunich

Ingredients

• 1/2 lb. boneless skinless chicken breast, cut into
• 3/4 inch pieces
• 2 tsp canola oil
• 1 small sweet red pepper, finely chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 cans (14-1/2 oz. each) reduced-sodium chicken broth
• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup frozen corn
• 1 medium lime, peeled, seeded and finely chopped
• 1 jalapeno pepper, seeded
• 1/4 tsp pepper
• 1/8 to 1/4 tsp. cayenne pepper
• 1 small tomato, peeled, seeded and chopped
• 2 green onions, sliced

Details

Servings 5

Preparation

Step 1

1. In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm.

2. In the same pan, saute the red pepper, onion and garlic until tender. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

3. Stir in the tomato, green onions and chicken; heat through.