Friday, June 28, 2013

10 Minute Southwest Chicken Soup

10 Minute Southwest Chicken Soup recipe by Barefeet In The KitchenDinner in just TEN minutes. Seriously. I even timed myself making this soup a second time, because it came together so fast. And it was good! Loaded with our favorite Mexican flavors; this is a slightly spicy soup with chunks of tomatoes, corn, black beans and tender chicken. I topped our steaming bowls of soup with a handful of shredded cheese and the entire family gave this meal two thumbs up.

When I was initially contacted about developing a recipe for Tyson® Grilled & Ready® chicken, I hadn't bought a pre-cooked package of meat or a meal from the freezer section in quite some time. After checking out the ingredient list on the chicken breast fillets and seeing that it was both corn syrup and preservative free, I agreed to give the chicken a try. Like everyone else I know, I love having a go-to list of meals that require little to no effort to get on the table.

The chicken was so easy to use, even simpler than my usual routine of picking up a roast chicken for the nights when I'm too tired or busy to cook. I warmed the fillets for 30-45 seconds and as soon as they were soft enough to slice, I chopped them up and added them to the soup. Within a couple minutes, everything was hot and bubbling and ready to eat!

10 Minute Southwest Chicken Soup recipe by Barefeet In The Kitchen 10 Minute Southwest Chicken Soup
Yield: 4-5 servings
(printable recipe)

4 cups chicken broth, or (2) 14 ounce cans
1 1/2 cups frozen corn, or (1) 14 ounce can, drained
1 1/2 cups cooked black beans, or (1) 14 ounce can, drained and rinsed
(2) 10 ounce cans of tomatoes with green chiles, use a mild version for almost no heat
Tyson® Grilled & Ready® chicken fillets, about 1 cup diced chicken
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Optional: 1 cup shredded cheese, I used a Mexican cheese blend

Place two chicken fillets on a plate and warm them in the microwave for about 45 seconds. They should be barely softened and still mostly frozen in the center. (The idea is to get them just soft enough to cut into chunks.) While the chicken is warming, combine all the other ingredients in a medium size saucepan. Bring to a boil and then reduce to medium high heat.

Cut the first two chicken fillets into 1/2" pieces and warm the other two fillets the same way. Add the chopped chicken to the soup and stir to combine. Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and top with shredded cheese. Enjoy!

10 Minute Southwest Chicken Soup recipe by Barefeet In The Kitchen

Disclosure: I wrote this post while participating in a blog tour conducted by Burst Media.  I was compensated to create a recipe for Tyson® Grilled & Ready® chicken, however all opinions are my own.


  1. Recipe like this are so great to have. Everyone knows time gets by us at least every once in a while, why not have something that takes you 10 minutes to make - then there truly is not excuse for not having a home cooked meal!

  2. Sounds like an absolute winner. Can't believe it takes 10 minutes - this is awesome!

  3. Loving the idea of a truly quick meal!

  4. 10 minutes? Sounds perfect to me for those crazy days when I'm tempted to order out! :)

  5. 10 minutes - delicious - dinner - bookmarked and many thanks!!
    Mary x

  6. That's cool but you can buy that chicken already diced, save a step

  7. sounds wonderful. will be trying this one!

  8. Made this last night. I added a can of cannellini beans and a can of hominy . Big family so it helps to stretch out meals. This was Delicious..... We garnished it with Sour cream,cilantro and a squeeze of lime juice. Oh, and some shredded cheddar!!! Yum!!!