Southwestern Chicken and White Bean Soup
1 lb. boneless, skinless chicken breasts, cut into cubes
3/4 c. chopped onion
3 garlic cloves, minced
1 tsp. ground cumin
1 can chicken broth (1 3/4 cup)
1 c. chunky salsa
1 can (15 oz) small white beans, drained and rinsed
1 c. frozen whole kernel corn
Spray saucepan with nonstick cooking spray and heat over medium heat. Add chicken and cook until browned, stirring often. Add onion, garlic and cumin and cook until onion is tender. Add broth, salsa, beans and corn. Bring to boil. Cover and cook over low heat 20 minutes. Yield 6 servings.