Southwest Chicken Soup

By Linda Burdette
Contributed by Christie Lee
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Ingredients

2 T Olive Oil

8 oz skinless, boneless chicken breast, cubed

1/4 C diced onions

2 cloves garlic

1 t ground cumin

1/2 t salt

1/2 t chili powder

1/8 t ground red pepper

1 can chicken broth

1 can corn

1 can black beans, rinsed and drained

1 can Mexican stewed tomatoes

2 T chopped cilantro

6 T sour cream

Corn chips

Preparation

1.

Heat oil in heavy Dutch oven over med heat.

2.

Add chicken and cook 3-4 minutes, stirring frequently, until opaque.

3.

Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant.

4.

Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil.

5.

Reduce heat, cover and simmer 15 min.

6.

Stir cilantro into soup and ladle soup into bowls.

7.

Top each serving with corn chips and sour cream.

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