Southwestern Lemon Chicken Soup with Chilies
Bright, zesty, and packed with bold Southwestern flavors, this Lemon Chicken Soup with Chilies is the perfect blend of comfort and spice. Featuring tender shredded chicken simmered in a flavorful broth with roasted green chilies, sweet corn, and hearty black beans, this soup gets an irresistible citrusy kick from fresh lemon juice and zest. The combination of smoky cumin and paprika, along with a touch of oregano, adds a warm and aromatic depth, while optional toppings like avocado slices, crunchy tortilla strips, or gooey melted cheese take it to a whole new level. Ready in just 45 minutes and perfect for a cozy family dinner or meal prep, this gluten-free recipe will become your go-to for easy weeknight Southwestern-inspired cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 4 ounces roasted green chilies, diced
- 1 cup corn kernels, fresh or frozen
- 1 cup canned black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 cup fresh lemon juice
- 1 teaspoon lemon zest
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 assorted optional toppings: avocado slices, tortilla strips, shredded cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken breasts to the pot and sear for 2 minutes on each side, just until lightly browned.
Pour in the chicken broth and bring to a gentle boil.
Reduce the heat to a simmer and cook the chicken breasts for 15 minutes, or until fully cooked through (internal temperature of 165°F).
Remove the chicken breasts from the pot and shred them using two forks. Set aside.
Add the roasted green chilies, corn kernels, black beans, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine.
Return the shredded chicken to the pot and let it simmer for an additional 5 minutes, allowing the flavors to meld.
Stir in the fresh lemon juice and lemon zest.
Taste the soup and adjust seasoning if needed.
Garnish with fresh cilantro and serve hot.
Optional: Top each serving with avocado slices, tortilla strips, or shredded cheese for extra flavor.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 32.1 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 279 mg | 21% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3196 mg | 68% | |
*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.
