Southwestern Chicken Soup
Warm up with a hearty bowl of Southwestern Chicken Soup, a flavor-packed recipe that combines tender shredded chicken, vibrant spices, and colorful ingredients for a comforting meal bursting with Southwest flair. This quick and easy soup is made with staples like black beans, diced tomatoes with green chilies, and frozen corn, simmered in a richly seasoned chicken broth spiked with cumin, chili powder, and a hint of cayenne for optional heat. Fresh lime juice and cilantro add a zesty, aromatic finish, while optional toppings like creamy avocado, melty cheddar cheese, and crunchy tortilla strips elevate each spoonful. Ready in just 45 minutes and perfect for a cozy dinner or meal prep, this versatile dish is sure to be a family favorite. Serve it up hot with a side of warm tortillas or cornbread for the ultimate Southwestern comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1.5 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, diced (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 1 cup tortilla strips or crushed tortilla chips (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and can be shredded easily.
Carefully remove the chicken breasts from the pot and shred them using two forks. Set aside.
To the pot, add the diced tomatoes with green chilies, black beans, corn, cumin, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Return the shredded chicken to the pot and simmer for another 5-7 minutes to allow the flavors to meld together.
Stir in the lime juice and chopped cilantro, then remove the pot from heat.
Ladle the soup into bowls and garnish with diced avocado, shredded cheddar cheese, and tortilla strips or crushed tortilla chips, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 7733 mg | 336% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 32.5 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 868 mg | 67% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5075 mg | 108% | |
*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.
