Description
Chicken Vegetable soup with a southwest flair, made with corn, black beans and chock full of vegetables. Easy soup with cilantro and spices for a homestyle taste of the southwest.
Ingredients
Units Scale
- 1 Tablespoon extra virgin olive oil
- 1 medium onion
- 4 cups chicken broth
- 1 14.5 oz can petite diced cut tomatoes, undrained
- 1 1/3 cups tomato juice
- 1 cup salsa
- 2 medium carrots (peeled sliced)
- 2 stalks celery (sliced)
- 2 Tablespoons freshly squeezed lime juice
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 15 oz can black beans,
- 2 cups cooked (chopped chicken)
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a soup pot over medium-high heat. Chop onion, add to the pot and cook, stirring until tender.
- Reduce heat to medium. Add chicken broth, tomatoes, tomato juice, salsa, carrots, celery, lime juice, corn, cumin, chili powder, oregano, garlic powder, and salt. Stir and bring to boil.
- Reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Rinse and drain beans; add to the soup with chicken and cilantro. Stir and heat through.
- Category: Soup