"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Southwestern Chicken Soup Recipe

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This recipe for Southwestern Chicken Soup, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Ditlevsen
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound boneless, skinless chicken breast,
cut into 1/2 inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 Tbsp. olive oil
1 15 oz. can whole kernel corn, drained
1 15 oz. can black beans, rinsed and drained*
1 14 1/2 oz. can chicken broth
1 14.5 can diced tomatoes, undrained
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
Fresh cilantro (optional) for garnish
Plain yogurt or sour cream for garnish

Directions:
Directions:
In a large skillet over medium heat, cook the chicken, onion and garlic in oil until chicken is lightly
browned and onion is tender. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil Reduce Heat; cover and simmer for 10 - 15 minutes. Yield: 4 servings

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
NOTE: The spices can be used according to taste. We use about half as much as called for.
*red beans can be substituted for black beans.

 

 

 

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