Skillet Southwestern Chicken Soup

• 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

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.

olive oil, chicken, onion, garlic, whole kernel corn, black beans, chicken broth, tomatoes, ground cumin, salt, chili powder, cayenne pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/skillet-southwestern-chicken-soup/ (may not work)