Shelly's Recipe

10 Minute Southwest Chicken Soup

Category: Soups

Yield: 4-5 servings

4 cups chicken broth, or (2) 14 ounce cans
1 1/2 cups frozen corn, or (1) 14 ounce can, drained
1 1/2 cups cooked black beans, or (1) 14 ounce can, drained and rinsed
(2) 10 ounce cans of tomatoes with green chiles, use a mild version for almost no heat
4 Tyson Grilled & Ready chicken fillets, about 1 cup diced chicken
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Optional: 1 cup shredded cheese, I used a Mexican cheese blend

Place two chicken fillets on a plate and warm them in the microwave for about 45 seconds. They should be barely softened and still mostly frozen in the center. (The idea is to get them just soft enough to cut into chunks.) While the chicken is warming, combine all the other ingredients in a medium size saucepan. Bring to a boil and then reduce to medium high heat.

Cut the first two chicken fillets into 1/2" pieces and warm the other two fillets the same way. Add the chopped chicken to the soup and stir to combine. Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and top with shredded cheese.