Southwest Chicken Soup 2 TBS. olive oil 8 oz. skinned, boneless chicken breast Cut into 1/2" cubes 1/2 cup diced onion 2 cloves garlic, minced. 1 tsp. cumin ( I use more) 1/2 tsp. salt 1/2 tsp. chili powder 1/8 tsp. ground red pepper 1 can chicken broth ( 14 oz.) 1 can whole kernel corn. (14 oz.) 1 can black beans - rinsed and drained (14 oz.) 1 can garbanzo beans - rinsed and drained )( 14 oz. ) 1 can mexican style stewed tomatoes ( 14 oz. ) Cook chicken until opaque 2-3 minutes. Stir in onions, garlic, chili powder, red pepper. Cook 1 - 2 minutes until garlic and spices are fragrant. Stir in canned ingredients. Bring to a boil, reduce heat and simmer 15 minutes. Enjoy
Gosh, that sounds good! I'm going to print it out, and as soon as it gets cool enough to enjoy soup, I'll make some. Yours will make quite a nice change from chicken noodle soup.