Southwest Chicken Soup


1 chicken breast
16 oz. chicken broth
1 cup water
1 can black beans
1 can diced tomatoes
1/2 cup green salsa
1 tbsp coriander
1 tbsp cumin
1/2 tbsp cilantro
1 tbsp chili powder
1 tbsp ground pepper
1/4 cup sour cream
1 tbsp olive oil

1. In a saute pan, cook chicken in olive oil until lightly browned and no longer pink. Let cool, then cut into small chunks and set aside.
2. In a large stock pot, combine all ingredients except chicken and sour cream. Bring soup to a simmer and cook for 15-20 minutes.
3. Add chicken and sour cream and simmer for additional 3-5 minutes.

Serves 4-6