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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
  

Protein
  • 1 lb boneless, skinless chicken breasts diced
Vegetables
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup corn frozen or canned
  • 1 cup black beans canned, drained and rinsed
  • 1 cup diced tomatoes canned, with juice
Liquids
  • 4 cups chicken broth low sodium
Spices
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
Garnish
  • 1/4 cup cilantro chopped
  • 1 avocado sliced for serving
  • 1 cup sour cream for serving

Method
 

Prepare the Chicken
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the diced chicken and cook until browned and cooked through, 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 and bell pepper. Sauté for 3-4 minutes until softened.
  2. Add the minced garlic and cook for an additional minute.
Combine Ingredients
  1. Return the cooked chicken to the pot. Add the corn, black beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
  2. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Serve
  1. Ladle the soup into bowls and garnish with chopped cilantro, avocado slices, and a dollop of sour cream.
  2. Enjoy your Southwest Chicken Soup!

Nutrition

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

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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