SOUTHWEST CHICKEN SOUP
This Southwest Chicken Soup is hearty, flavourful, and loaded with chicken, beans, corn, and bold spices. A comforting one-pot meal perfect for busy weeknights or chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt or to taste
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 14.5 oz can black beans, drained and rinsed
- 1 14.5 oz can corn, drained
- 1 14.5 oz can diced tomatoes with green chilies (like Rotel)
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Optional toppings: avocado slices tortilla strips, shredded cheese, sour cream
Instructions
Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Add Veggies and Spices:
- Add red and green bell peppers. Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 3 minutes until fragrant.
Add Broth and Main Ingredients:
- Pour in chicken broth. Stir in shredded chicken, black beans, corn, and diced tomatoes with green chilies.
Simmer:
- Bring soup to a boil, then reduce heat and simmer for 20 minutes. Stir in lime juice.
Serve:
- Ladle soup into bowls. Top with cilantro and your favourite toppings.
Notes
Make Ahead:
Soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Customizing the Flavour:
Add diced jalapeños for more heat or stir in cooked rice or quinoa to make it even heartier. Serving Suggestions:
Serve with warm tortilla chips, crusty bread, or a dollop of sour cream for a creamy finish. Allergy-Friendly Options:
Use dairy-free toppings to make it lactose-free. Skip optional cheese and sour cream for a dairy-free version. Storage Tips:
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave.
Soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Customizing the Flavour:
Add diced jalapeños for more heat or stir in cooked rice or quinoa to make it even heartier. Serving Suggestions:
Serve with warm tortilla chips, crusty bread, or a dollop of sour cream for a creamy finish. Allergy-Friendly Options:
Use dairy-free toppings to make it lactose-free. Skip optional cheese and sour cream for a dairy-free version. Storage Tips:
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave.