Southwest Chicken Soup
A hearty and satisfying chili-spiced chicken and black bean soup.
2 tablespoons olive oil
2 boneless, skinless chicken breast halves, cut into chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, stacked, halved, cut into 1/2-inch strips
2 tablespoons chopped fresh cilantro
6 tablespoons plain low-fat yogurt
- Preheat oven to 450°F (230°C).
- In heavy Dutch oven, heat oil over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.
- Stir in onion, garlic, cumin, salt, chili powder, and cayenne. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
- Stir in undrained corn, black beans, broth, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.
- Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup, and ladle soup into bowls.
- Top servings with tortilla strips and a tablespoon of yogurt.
Makes 6 servings.
Recipe provided courtesy of Canned Food Alliance.