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.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/02/09/southwest-chicken-soup-gluten-free-recipe/