Southwest Chicken Vegetable Soup
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.
- 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
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.