Southwest Chicken Soup

2 T. olive oil

8 oz. chicken breast, skinless/boneless (cubed)

1/4c. finely diced onions

2 cloves garlic, minced

1 t. ground cumin

1/2 t. salt

1/2 t. chili powder

1/8 t. red pepper (ground)

1- 14.5 oz. can chicken broth

1-15.5 oz. can corn undrained

1 15 oz. can black beans, rinsed and drained

1 can mexican stewed tomatoes, undrained and cut

2 T. chopped fresh cilantro

6 T. sour cream

corn chips

Heat oil in large pan over med. heat. Add chicken and cook 3 to 4 minutes, stirring frequently until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant. Stir in broth, undrained corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir cilantro into soup and ladle into bowls. Top with chips and/or sour cream. (optional)

This recipe is actually from KT. It is delicious and so easy! I put it in our ward cookbook and it has become famous! I like to put the stewed tomatoes in the blender and puree because my kids don't like the big chunks of tomato plus it makes the broth a little more hearty. I also like to put a little shredded cheese on top! Oh so good!