10 Minute Southwest Chicken Soup

By Barefeet In The Kitchen

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
½ teaspoon cumin
½ teaspoon kosher salt, adjust to taste as desired
¼ teaspoon freshly ground black pepper
⅛ 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

Prep Time3mins
Cook Time7mins
Servings6

Instructions

Combine 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.

Simmer 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!

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