Southwest Chicken Soup: A Hearty Recipe for Comfort and Flavor

Southwest Chicken Soup is a delightful dish that brings the vibrant flavors of the American Southwest right to your kitchen. This hearty soup is not just a meal; it’s a celebration of bold spices, tender chicken, and fresh vegetables, making it a favorite among families and food enthusiasts alike. With roots in Southwestern cuisine, this soup reflects the region’s rich culinary heritage, where ingredients like corn, beans, and peppers are staples.

People love Southwest Chicken Soup for its comforting warmth and satisfying texture. The combination of zesty seasonings and wholesome ingredients creates a symphony of flavors that dance on your palate. Plus, it’s incredibly convenient to prepare, making it an ideal choice for busy weeknights or cozy gatherings. Whether served with a side of crusty bread or topped with avocado and cilantro, this soup is sure to become a cherished recipe in your home.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)
• Avocado, diced (for garnish)
• Shredded cheese (optional, for serving)
• Crushed tortilla chips (optional, for serving)

Preparing the Chicken

1. Start by preparing the chicken. If you prefer, you can use pre-cooked rotisserie chicken for a quicker option. If using raw chicken, season the chicken breasts with salt and pepper on both sides.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chicken breasts and sear them for about 5-7 minutes on each side until they are golden brown. The chicken does not need to be fully cooked at this stage, as it will continue cooking in the soup.
3. Remove the chicken from the pot and set it aside on a plate. Once it is cool enough to handle, shred the chicken using two forks or chop it into bite-sized pieces. Set aside.

Preparing the Vegetables

1. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Next, add the diced red and green bell peppers to the pot. Sauté for another 5 minutes until the peppers are tender.

Building the Soup

1. Once the vegetables are cooked, return the shredded chicken to the pot.
2. Add the black beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir well to combine all the ingredients.
3. Season the soup with chili powder, cumin, smoked paprika, and additional salt and pepper to taste. Stir to incorporate the spices evenly throughout the soup.
4. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes. This allows the flavors to meld together and the chicken to fully cook through.

Finishing Touches

1. After simmering, taste the soup and adjust the seasoning if necessary. If you prefer a spicier soup, you can add a pinch of cayenne pepper or some hot sauce at this stage.
2. Just before serving, stir in the lime juice to add a fresh, zesty flavor to the soup.

Serving the Soup

1. To serve, ladle the soup into bowls. Garnish each bowl with chopped fresh cilantro and diced avocado for added creaminess and flavor.
2. If desired, sprinkle shredded cheese on top and add crushed tortilla chips for a crunchy texture.
3. Serve hot and enjoy your delicious Southwest Chicken Soup!

Storage and Reheating

1. If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 4 days.
2. To freeze, let the soup cool, then pour it into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
3. To reheat, thaw the soup

   Conclusion:

   In summary, this Southwest Chicken Soup is a must-try for anyone looking to warm up with a hearty, flavorful dish that brings a taste of the Southwest right to your kitchen. The combination of tender chicken, vibrant vegetables, and a blend of spices creates a comforting bowl that is both satisfying and nutritious. Whether you enjoy it as a standalone meal or pair it with crusty bread or a side salad, this soup is versatile enough to suit any occasion. For those looking to mix things up, consider adding black beans for extra protein, corn for sweetness, or even a dollop of sour cream or avocado on top for a creamy finish. You can also adjust the spice level by adding more jalapeños or a splash of hot sauce, making it as mild or as fiery as you like. We encourage you to try this Southwest Chicken Soup and make it your own! Don’t forget to share your experience and any variations you come up with. Your feedback not only helps us improve but also inspires others to dive into this delicious recipe. So grab your ingredients, get cooking, and enjoy a bowl of this delightful soup that is sure to become a favorite in your home! Print
   

   Southwest Chicken Soup: A Hearty Recipe for Comfort and Flavor

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   • Author: Dottie
   • Total Time: 45 minutes
   • Yield: 6 servings 1x

   Print Recipe

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   Description

   This Southwest Chicken Soup is a comforting and hearty dish featuring tender chicken, colorful vegetables, and a blend of spices. It’s perfect for cozy dinners or meal prep, and can be easily customized with your favorite toppings like avocado, cheese, and tortilla chips. Enjoy a bowl of warmth and flavor!

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   Ingredients

   Scale 1x2x3x

   • 1 lb boneless, skinless chicken breasts
   • 1 tablespoon olive oil
   • 1 medium onion, diced
   • 2 cloves garlic, minced
   • 1 red bell pepper, diced
   • 1 green bell pepper, diced
   • 1 can (15 oz) black beans, drained and rinsed
   • 1 can (15 oz) corn, drained
   • 1 can (14.5 oz) diced tomatoes with green chilies
   • 4 cups chicken broth
   • 1 tablespoon chili powder
   • 1 teaspoon cumin
   • 1 teaspoon smoked paprika
   • Salt and pepper to taste
   • 1 lime, juiced
   • Fresh cilantro, chopped (for garnish)
   • Avocado, diced (for garnish)
   • Shredded cheese (optional, for serving)
   • Crushed tortilla chips (optional, for serving)

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   Instructions

   1. Start by preparing the chicken. If you prefer, you can use pre-cooked rotisserie chicken for a quicker option. If using raw chicken, season the chicken breasts with salt and pepper on both sides.
   2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chicken breasts and sear them for about 5-7 minutes on each side until they are golden brown. The chicken does not need to be fully cooked at this stage, as it will continue cooking in the soup.
   3. Remove the chicken from the pot and set it aside on a plate. Once it is cool enough to handle, shred the chicken using two forks or chop it into bite-sized pieces. Set aside.
   4. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
   5. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
   6. Next, add the diced red and green bell peppers to the pot. Sauté for another 5 minutes until the peppers are tender.
   7. Once the vegetables are cooked, return the shredded chicken to the pot.
   8. Add the black beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir well to combine all the ingredients.
   9. Season the soup with chili powder, cumin, smoked paprika, and additional salt and pepper to taste. Stir to incorporate the spices evenly throughout the soup.
   10. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes. This allows the flavors to meld together and the chicken to fully cook through.
   11. After simmering, taste the soup and adjust the seasoning if necessary. If you prefer a spicier soup, you can add a pinch of cayenne pepper or some hot sauce at this stage.
   12. Just before serving, stir in the lime juice to add a fresh, zesty flavor to the soup.
   13. To serve, ladle the soup into bowls. Garnish each bowl with chopped fresh cilantro and diced avocado for added creaminess and flavor.
   14. If desired, sprinkle shredded cheese on top and add crushed tortilla chips for a crunchy texture.
   15. Serve hot and enjoy your delicious Southwest Chicken Soup!

   Notes

   • Leftovers can be stored in the refrigerator for up to 4 days.
   • For freezing, let the soup cool, then pour it into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
   • To reheat, thaw the soup in the refrigerator overnight and warm it on the stove or in the microwave.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes