Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I do not eat many meats, rarely any red meat, but I do like chicken as long as it is boneless. I am always interested in new chicken recipes, especially non breaded dishes due to my gluten intolerance.
Black beans are one of my favorite sources of protein. I like to use them in a variety of ways: soups, sides, appetizers and desserts.
This soup gives the perfect combination of boneless chicken, black beans, spice, texture and just plain good.
This dish is great as is but a teaspoon of goat yogurt and cilantro gives it an extra umph!
Perfect meal on a cold winter day.
Southwest Chicken Soup Gluten Free
Author: lets be yummy
Ingredients
- ½ to ¾ pound boneless skinless chicken breasts, cut into ½-inch cubes
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 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 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Plain yogurt (I used yogurt made from goat's milk)
- minced fresh cilantro
Instructions
- In a large skillet over medium heat, cook the chicken, onion and garlic in oil until chicken is lightly browned and onion is tender. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.
This sooo good! And so easy. Loved the hint of spice.
Never thought I would dig gluten free food. Boy was I wrong.
Yummy