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–+ servings

Southwest Chicken Soup

A hearty and flavorful soup packed with chicken, beans, corn, and spices, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1 lb boneless, skinless chicken breasts diced
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup corn frozen or canned
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes with green chilies
Broth and Spices
  • 4 cups chicken broth low sodium
  • 1 tbsp cumin ground
  • 1 tbsp chili powder adjust to taste
  • 1 tsp paprika
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
Toppings
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped
  • 1 each lime cut into wedges

Method
 

Prepare the Chicken
  1. In a large pot, heat a little oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
  2. Remove the chicken from the pot and set aside.
Cook the Vegetables
  1. In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
Combine Ingredients
  1. Return the chicken to the pot and add the corn, black beans, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper.
  2. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
Serve the Soup
  1. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and a lime wedge.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 4gFiber: 8gSugar: 3g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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