Within a few bites, my family asked me to put this healthy Cheesy Chicken, Salsa & Couscous Soup recipe in our regular dinner rotation. Done! Thank you to Sargento Cheese for helping me share this recipe with you.
In a large nonstick saucepan, heat 1 teaspoon of olive oil over medium-high heat. Add the chicken and cook until just cooked through. Transfer the chicken to a plate.
Reduce the heat to medium and heat the remaining 1 teaspoon of olive oil in the saucepan.
Add the onion, carrots and celery, and cook, stirring occasionally, until the vegetables are begin to soften, about 5 minutes.
Add the garlic and cumin. Cook for 30 seconds.
Stir in the salsa, chicken broth and water. Increase the heat to medium-high, bring to a boil, then reduce the heat and simmer for 20 minutes.
Add the corn, black beans and pearl couscous. Cook until the couscous is tender, about 10 minutes.
Stir in the cheese until melted. Stir in the cilantro. Serve.