Santa Fe Chicken Soup

Santa Fe Chicken Soup

Servings: 4


Ingredients

  • 1 lb. PERDUE® HARVESTLAND® No Antibiotics Ever, Fully Cooked, Boneless, Skinless, Diced Chicken Breast, Frozen, 54250
  • 1 tbsp. olive oil
  • 1 14oz diced tomatoes
  • 3 c. chicken broth
  • 1 c. black beans — canned, drained and rinsed
  • 1 c. corn — canned, drained
  • ½ onion — medium dice
  • 1 carrot — peeled, small chop
  • 1 celery stalk — small chop
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • ½ tbsp. chili powder
  • ¼ tsp. cayenne powder
Garnish (Optional)
  • tortilla chips
  • sour cream
  • sliced jalapeno
  • fresh limes

Instructions

  1. Preheat oven to 350°F. Toss chicken in olive oil and spread out onto a lined sheet pan. Bake for 15 minutes or until chicken is golden brown.
  2. In 5 qt pot, add remaining ingredients and bring to a boil. Reduce to simmer for 25-30 minutes, or until the vegetables are soft.
  3. Add in chicken and serve with your favorite toppings.