Zippy and bold southwest chicken soup brings a hearty, protein-dense comfort meal to your dinner table.

Ingredients

• 2 tablespoons olive oil
• 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• optional: plain yogurt and minced fresh cilantro

Directions

1. In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.