Southwest Chicken Soup

Loaded with Mexican flavors, this is a slightly spicy soup with generous chunks of tomatoes, corn, black beans, and chicken.

📝 Ingredients

• 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
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt, adjust to taste as desired
• 1/4 teaspoon freshly ground black pepper
• 1/8 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

👨‍🍳 Instructions

1. 1Combine 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.
2. 2Simmer 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!