> Festive Spicy Pasta with Ham and Olives > Chicken Parmesan > Spinach-Artichoke Dip > Salmon with Steamed Baby Squash > Breakfast of Champions > Dad's Lemon Meringue Pie > Speedy Guacamole

> Hot Turkey Sandwiches > Crispy-Bottomed Salmon with Balsamic Sauce > Corn with Lemon Butter > Summer Tomato Pasta > Light and Tangy Southwestern Soup > Quick Eggplant-less Ratatouille > Really Rich and Elegant Gorgonzola Sauce > Seared Tuna Steaks

Light and Tangy Southwestern Soup

This soup is very fast and extremely healthy. You can add broken tortilla chips and shredded Jack cheese as toppings if you like. Printer-friendly version.

2 cups chicken broth
1 cup canned diced tomatoes
1/2 cup fresh or frozen corn
1/2 teaspoon garlic salt
1/4 teaspoon oregano
1/8 teaspoon chili powder
1/8 teaspoon pepper
lime slices
chopped cilantro (optional)

In a medium saucepan over high heat, combine chicken broth with tomatoes, corn, and garlic salt. Bring to a boil, reduce heat to medium, and simmer for 5 minutes, stirring occasionally.

Reduce heat to medium-low. Add oregano, chili powder, and pepper, and cook an additional 5 minutes.

Ladle soup into serving bowls, and top with lime slices and chopped cilantro, if desired. Serves 2.

Equipment Needed:
Medium saucepan

Active Preparation Time: 5 minutes
Start-to-Finish Time: 15 minutes