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Southwestern Chicken Soup Recipe

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This recipe for Southwestern Chicken Soup, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Knoll
Added: Monday, October 26, 2009


1/2 lb. boneless skinless chicken breasts, cut into 1/2 cubes
1/4 cup onion, finely chopped
2 garlic cloves, minced
2 tbsp. olive oil
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
Plain yogurt
Fresh cilantro, minced

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, diced tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes. Garnish with yogurt and cilantro. Makes 4 servings.




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