Southwest Chicken Black Bean Soup
Warm, hearty, and bursting with bold flavors, this Southwest Chicken Black Bean Soup is a comforting, protein-packed dish perfect for busy weeknights or cozy weekends. Tender, shredded chicken pairs perfectly with vibrant veggies like bell peppers, frozen corn, and black beans, all simmered in a spiced broth infused with chili powder, smoked paprika, and cumin. A hint of fresh lime juice and a sprinkle of chopped cilantro add a zesty, fresh touch to this richly seasoned soup. Ready in under an hour, this gluten-free, one-pot wonder is as nutritious as it is delicious! Serve it with crunchy tortilla chips and melty shredded cheese for a customizable, southwestern-inspired feast the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts (boneless, skinless)
- 1 medium yellow onion (diced)
- 3 pieces garlic cloves (minced)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 2 cups canned black beans (drained and rinsed)
- 1 15-ounce can canned diced tomatoes (with juices)
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime (juiced)
- 0.25 cup fresh cilantro (chopped)
- 1 cup tortilla chips (optional, for serving)
- 0.5 cup shredded cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear the chicken for 3-4 minutes per side until browned. Remove from the pot and set aside.
In the same pot, add the diced onion, garlic, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until softened.
Stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the black beans, diced tomatoes (with juices), chicken broth, and frozen corn to the pot. Stir to combine.
Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir it into the soup.
Simmer for an additional 5 minutes to allow the flavors to meld. Stir in the lime juice and chopped cilantro just before serving.
Serve the soup hot, garnished with tortilla chips and shredded cheese, if desired. Enjoy!
Nutrition Facts
Calories |
2597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 7471 mg | 325% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 47.0 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 999 mg | 77% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5564 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
