Southwestern Chicken Soup

4
(11 ratings)
Prep
Time
Total Time
Number Of
Ingredients
5
Servings6

An easy chicken soup with tomatoes, corn and black beans made quickly with on-hand ingredients

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Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (14 oz each) frozen Southwest mixed vegetables (corn, black beans, red peppers)
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
  • 1 can (12.5 oz each) chunk chicken breast, undrained
  • 2 cups water
  • 1/2 teaspoon ground cumin
Directions
  1. Spray large saucepan with cooking spray; heat over medium-high heat. Add frozen vegetables; cook 3 minutes or until thawed.
  2. Stir in undrained tomatoes, soup, chicken, water and cumin; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until hot.
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Nutrition Information
Calories: 160 View complete nutrition information
Reviews (3)

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Anonymous January 29, 2012

Very good. Made with cream of mushroom because I was out of cream of chicken

Gigi May 01, 2011

I loved how quick and tasty this recipe was.I made this tonight with a slight addition. We LOVE spicy foods in our house, so I added just a pinch of red pepper flakes and added 4 and 3/4 cup water (I doubled the recipe) so I could boil down the broth and concentrate the spicy-ness! Topped it off with tortilla strips, cilantro and a dolop of sour cream....YUMMY! I would defenitly be recommending this to my friends.

Cara April 20, 2011

I made this last night! It was GREAT! I DID double the recipe so that we had leftovers. And instead of the frozen veggie/bean mix, I used a can of corn, a can of black beans and half a green pepper chopped. I sauteed the pepper for a few minutes first then I made the recipe as suggested. Easy, Fast and VERY tasty! I also topped mine with a few tortilla chips and some shredded cheddar cheese. I'll be making this again!