10 Minute Southwest Chicken Soup
By Barefeet In The KitchenIngredients
14 ounces corn (drained)
14 ounces black beans (drained and rinsed, about 1 1/2 cups)
20 ounces diced tomatoes with green chile (use a mild version for almost no heat)
28-32 ounces chicken broth, about 4 cups
1 teaspoon granulated garlic or garlic powder
½ teaspoon cumin
½ teaspoon kosher salt, adjust to taste as desired
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
2 cups cooked chicken, chopped bite-size, about 3/4-inch pieces
shredded cheese: cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blend
tortilla strips
sour cream
chopped fresh cilantro
- Prep Time3mins
- Cook Time7mins
- Servings6
Instructions
Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine.
Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your choice. Enjoy!
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