Southwestern chicken and bean soup

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As it snows here in Minnesota, there is nothing better then sitting inside having a bowl of soup keeping warm. Southwestern Chicken and Bean Soup is a great change to the normal chili and is simple to prepare and packed with flavor from the spices and fresh vegetables. Most of the ingredients I had in my cupboard and it can be made in as quick as 30 minutes, but the longer it cooks the better the flavor just like most soups out there. This is a great recipe to use up leftover chicken or the turkey from your holidays.

I used cooked chicken for this recipe, you can easily cooks diced chicken with the vegetables at the start. To start, in a large saucepan over medium-high heat add the olive oil. Add the celery, onion, and green pepper. Sauté until soft. Add the garlic, chili powder and cumin and cook until fragrant and garlic is lightly browned, about 1 minute.

Add the broth and bring to a boil. Reduce the heat to low and add the beans, tomatoes, chicken, corn and cream.

Simmer until heated throughout. Season with salt and pepper to taste. Serves 4-6.

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