Prep 15 mins
Cook 25 mins
From Taste of Home Magazine. A hearty soup chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy Southwestern flavor. Mexican corn bread makes a delicious accompaniment.
- 1⁄2 lb 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 (15 1/4 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can chicken broth
- 1 (10 ounce) candiced tomatoes and green chilies, undrained
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1⁄8 teaspoon cayenne pepper
- minced fresh cilantro
- 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 cilantro.
This is a delicious soup that really does taste like the Southwest! I had to use tomato's and a spoonful of green chilies from a separate can but that worked fine. The seasoning was right on for my tastes. I had it for lunch with some cornbread I had in the freezer. A match made in heaven! It makes in under 30 mins and is a treasure on a cold snowy day.
I enjoyed this very much - it was a little spicy for me, although my boyfriend loved it. I'll probably cut down on the cayenne next time. And I definitely will have it again... Thanks. Shelly