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!
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the diced red and green bell peppers to the pot. Sauté for another 5 minutes until the peppers are tender.
- Once the vegetables are cooked, return the shredded chicken to the pot.
- Add the black beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir well to combine all the ingredients.
- 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.
- 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.
- 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.
- Just before serving, stir in the lime juice to add a fresh, zesty flavor to the soup.
- To serve, ladle the soup into bowls. Garnish each bowl with chopped fresh cilantro and diced avocado for added creaminess and flavor.
- If desired, sprinkle shredded cheese on top and add crushed tortilla chips for a crunchy texture.
- 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