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Southwest Chicken Soup

Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! —Will Smith, Beebe, Arkansas
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    5 servings

Ingredients

  • 1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces
  • 2 teaspoons canola oil
  • 1 small sweet red pepper, finely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 medium lime, peeled, seeded and finely chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 small tomato, peeled, seeded and chopped
  • 2 green onions, sliced

Directions

  • In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
  • In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Stir in the tomato, green onions and chicken; heat through.
Nutrition Facts
1-1/2 cups: 199 calories, 3g fat (0 saturated fat), 25mg cholesterol, 621mg sodium, 26g carbohydrate (5g sugars, 6g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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