Mom's Southwestern Chicken Soup

1/2 lb. boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 Tbs. olive oil
1 15.1/4-oz. can whole kernel corn, drained
1 15 oz. can black beans, rinsed & drained
1 14.5 oz. can chicken broth
1 10-oz. can Rotelle, undrained
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
Plain yogurt
Minced fresh cilantro

Prep. time: 40 minutes
Yield: 4 servings

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 & simmer for 10 to 15 minutes. Garnish with yogurt and cilantro.

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