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Southwest Chicken Soup

Southwest Chicken Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts
  • 1 (15 oz) can diced fire-roasted tomatoes
  • 4 cups chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • Salt and black pepper, to taste
  • Juice of 1 lime, plus wedges for serving
  • ⅓ cup chopped fresh cilantro, plus more for garnish
  • Optional toppings: diced avocado, crushed tortilla chips, sour cream, shredded cheese

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño; cook 5 minutes until softened. Stir in garlic; cook 1 minute.
  2. Pour in broth, tomatoes, cumin, smoked paprika, chili powder, and oregano. Stir, then add chicken breasts. Bring to a boil, reduce to a simmer, cover, and cook 15-20 minutes until chicken reaches 165°F.
  3. Transfer chicken to a cutting board; shred with two forks. Return shredded chicken to the pot and stir.
  4. Add drained black beans and frozen corn. Simmer 5 minutes. Season with salt and pepper.
  5. Remove from heat. Squeeze in lime juice and add cilantro; stir. Ladle into bowls and top with avocado, chips, sour cream, or cheese. Serve with lime wedges.

Notes

If using chicken thighs, simmer them the extra time noted in the table. The soup will thicken as it cools; thin it with a splash of broth when reheating. For a spicier kick, leave the jalapeño seeds in or add a pinch of cayenne with the spices.