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Southwestern Chicken Soup

A quick chicken, corn and black bean soup with cumin and chili powder, topped with yogurt and fresh cilantro.

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Bowl of Southwestern chicken soup with yogurt and cilantro

This soup is so flavorful and delicious! The yogurt and fresh cilantro add a nice touch! A big thanks to my friend Katie for sharing it with me! There was only a small amount left over that I served over rice for my lunch the next day, which was also a delicious way to eat it! Next time I'll double the recipe!

let's get cooking!

Southwestern Chicken Soup

Make it for
½×1×2×3×

Ingredients

1/2 lb chicken breast, cut into 1/2 inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1 (15 oz) can whole kernel corn
1 can black beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
1 can diced tomatoes and green chilies, undrained
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
plain yogurt, for garnish
fresh cilantro, minced, for garnish

Instructions

1

In a large skillet over medium heat, cook the chicken, onion and garlic in olive oil until chicken is no longer pink.

2

Stir in the corn, beans, broth, tomatoes, cumin, salt, and chili powder. Bring to a boil.

3

Reduce heat; cover and simmer 10 - 15 minutes.

4

Garnish with yogurt and cilantro.

Rachelle's notes ♡

I added twice as much onion.

I made the broth with 2 cups water and 2 chicken bouillon cubes.

I used 1 1/2 cups frozen corn instead of canned corn.

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