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Southwest Chicken Soup

By: Pam Anderson

"Filled with green chilies, black beans, corn and tomatoes, and chicken, of course - this soup is a complete meal. Serve with tortilla chips, shredded Monterey Jack cheese, and sliced green onions."

Rate/Review | Read Reviews (8)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can canned crushed tomatoes
1 (14 ounce) can chicken broth
1/2 cup water
1 (10 ounce) package frozen corn
1 (4 ounce) can chopped green chiles
1 (15 ounce) can black beans
1/4 cup chopped fresh cilantro
2 cups shredded meat from a rotisserie chicken
Optional toppings: crushed tortilla chips, shredded Monterey Jack cheese, sliced green onions

Directions

In a medium stock pot, heat oil over medium heat. Cook onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls. Serve with optional toppings, if desired.