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Southwest Chicken Soup Print Version
Serves: 6
southwest chicken soup

  • 1 lb chopped chicken breast
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped tomato
  • 1 cup corn
  • 1 can undrained, black beans
  • 1 can cream of chicken soup
  • 1 cup diced red peppers
  • 2 cups water
  • 1/2 teaspoon ADAMS CUMIN
  • 1 teaspoon ADAMS GARLIC SALT
  • to garnish sour cream
  • to garnish grated cheddar cheese
Heat oil in large pot. Add chopped chicken breast and cook until no longer pink. Add onion, pepper, garlic salt and cumin and cook for 3 minutes. Add all other ingredients to pot and stir until blended. Bring to a boil, reduce to a simmer and cook 10 minutes. Serve in bowl with spoonful of sour cream and cheese on top to garnish.

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