Southwestern Chicken Soup

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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 1/4ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2ounce) can chicken broth
• 1 (10 ounce) can  diced 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

Directions

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.
2. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 10-15 minutes.
5. Garnish with cilantro.