Southwest Soup
Warm up with a bowl of flavorful Southwest Soup, a hearty and comforting dish that’s perfect for feeding a crowd. This easy-to-make recipe combines tender shredded chicken, zesty diced tomatoes with green chilies, protein-packed black beans, and sweet corn, all simmered in a spiced chicken broth infused with chili powder, cumin, and smoked paprika. With just 15 minutes of prep time, this one-pot wonder is ready in under an hour, making it an ideal weeknight dinner. Brightened with a splash of lime juice and fresh cilantro, it’s a vibrant, Tex-Mex-inspired meal. Serve it up with optional toppings like shredded cheddar cheese and crunchy tortilla chips for added flavor and texture. Perfectly balanced, gluten-free, and endlessly customizable, this Southwest Soup brings a little Southwest flair to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 cups chicken breast, cooked and shredded
- 4 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes with green chilies (canned)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels, drained (or fresh/frozen)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 2 tablespoons lime juice
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 1 cup 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 red bell pepper. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the shredded chicken, chicken broth, diced tomatoes with green chilies, black beans, and corn to the pot.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to allow the flavors to meld.
Stir in the lime juice and chopped fresh cilantro (if using). Taste and adjust seasonings as needed.
Serve the soup hot, optionally topped with shredded cheddar cheese and a handful of tortilla chips for garnish.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 35.9 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 879 mg | 68% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4464 mg | 95% | |
*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.
