Southwestern Soup
Spice up your mealtime with this hearty and flavorful Southwestern Soup, a vibrant celebration of bold Tex-Mex flavors in every bowl! Packed with tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn, this one-pot wonder is infused with warm spices like smoky paprika, cumin, and chili powder. The addition of fresh lime juice and cilantro provides zesty, herbaceous notes that perfectly balance the rich, savory broth. Ideal for a cozy dinner or meal prep, this easy soup recipe comes together in just 45 minutes and is endlessly customizable with toppings like crunchy tortilla chips, creamy sour cream, and gooey shredded cheese. Serve it up for a satisfying, gluten-free comfort meal that’ll impress the whole family!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 can (15 ounces) fire-roasted diced tomatoes, with juices
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen, or canned (drained)
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup fresh cilantro, chopped
- tortilla chips (for serving, optional)
- sour cream or plain Greek yogurt (for garnish, optional)
- shredded cheddar or Monterey Jack cheese (for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 3-4 minutes until the peppers start to soften.
Add the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir for 1 minute to toast the spices and release their aroma.
Pour in the chicken broth and fire-roasted diced tomatoes with their juices.
Bring the mixture to a boil, then reduce the heat to a simmer.
Stir in the shredded chicken, black beans, and corn kernels. Simmer for 15-20 minutes to allow the flavors to meld together.
Remove the pot from the heat and stir in the freshly squeezed lime juice and chopped cilantro.
Taste and adjust seasoning as needed with additional salt and pepper.
Serve hot in bowls, garnished with tortilla chips, a dollop of sour cream or plain Greek yogurt, and shredded cheese, if desired.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 875 mg | 19% | |
*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.
