Southwest Chicken Soup

By Linda Burdette
Contributed by Christie Lee
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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



Heat oil in heavy Dutch oven over med heat.


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


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


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


Reduce heat, cover and simmer 15 min.


Stir cilantro into soup and ladle soup into bowls.


Top each serving with corn chips and sour cream.

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