Southwest Chicken Soup
Warm up your soul with this bold and zesty Southwest Chicken Soup, a one-pot wonder packed with vibrant flavors and hearty ingredients. Perfect for busy weeknights or cozy weekends, this soup starts with tender shredded chicken simmered in a spiced broth rich with smoky paprika, cumin, and chili powder. Bursting with the vibrant colors of red bell peppers, black beans, sweet corn, and tomatoes with green chilies, it delivers a perfect harmony of spice and comfort in every spoonful. A squeeze of fresh lime and a sprinkle of cilantro elevate this dish to irresistible heights, while optional crispy tortilla strips or chips add the ideal crunch. Ready in just 45 minutes, this easy-to-make hearty chicken soup will quickly become a family favorite for satisfying cravings and warming up chilly days.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes with green chilies (e.g., Rotel)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 medium red bell pepper, diced
- 1 medium jalapeño, diced (seeds removed for less spice, optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup tortilla strips or crushed tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Season the chicken breasts with a pinch of salt and black pepper, then add them to the pot.
Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the chicken from the pot and shred it using two forks. Set aside.
Add the diced tomatoes with green chilies, black beans, frozen corn, diced red bell pepper, and jalapeño to the pot. Stir to combine.
Return the shredded chicken to the pot.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
Simmer the soup for an additional 5-7 minutes to allow the flavors to meld together.
Stir in the lime juice just before serving.
Ladle the soup into bowls, garnish with fresh cilantro, and add tortilla strips or chips on top if desired.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 8023 mg | 349% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 29.2 g | ||
| Protein | 274.5 g | 549% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 579 mg | 45% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5620 mg | 120% | |
*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.
