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Southwest Chicken Soup

Southwest Chicken Soup Recipe

Southwest Chicken Soup is a savory soup that combineschicken with a variety of vegetables and spices common in Southwestern cuisine.The base often includes ingredients like bell peppers, onions, and tomatoes,all simmered in chicken broth. Common seasonings include chili powder, cumin,and paprika, giving the soup its signature Southwest flair. Often, the soupincludes black beans and corn for added texture and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Southwest
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts or 2 cups of shredded rotisserie chicken
  • 1 medium onion diced
  • 1 bell pepper diced (green or red)
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn kernels, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, with juice
  • 4 cups chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper adjust for desired spice level
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh cilantro chopped (optional, for garnish)
  • Lime wedges optional, for serving

Equipment

  • Large Pot or Dutch Oven
  • Knife and Cutting Board
  • easuring spoons and cups
  • Wooden Spoon or Spatula
  • Can Opener
  • Colander

Method
 

  1. Cook the chicken (if using fresh): In a large pot, heat a bit of olive oil over medium heat. Cook the chicken breasts until they’re golden brown on both sides and fully cooked through (about 6-7 minutes per side). Once cooked, set aside to cool, then shred the chicken into small pieces using two forks.
  2. Sauté the vegetables: In the same pot, add a bit more olive oil if needed. Sauté the diced onion, bell pepper, carrots, and garlic over medium heat for about 5 minutes until they’re softened and fragrant.
  3. Add the spices: Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Let the spices cook for 1-2 minutes to bring out their flavors.
  4. Add the liquids and beans: Pour in the chicken broth, diced tomatoes (with juice), black beans, and corn. Stir to combine.
  5. Simmer the soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes. This will allow the flavors to meld together and the vegetables to soften.
  6. Shred the chicken (if you haven’t already): While the soup is simmering, finish shredding your chicken. Add it to the pot after the soup has simmered.
  7. Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Notes

This Southwest Chicken Soup is a great dish for meal prepping and can be easily stored in the fridge for up to 3 days. I cooked it with fresh chicken breasts, but rotisserie chicken is a fantastic time-saver. It’s a crowd-pleaser, perfect for cozy nights or gatherings.