Southwest Chicken Soup is a hearty and flavorful dish inspired by the bold and spicy flavors of the American Southwest. Perfect for any season, this soup combines tender chicken, zesty spices, and a medley of vegetables to create a satisfying meal that’s sure to impress.
Why You’ll Love This Recipe
- Bursting with Flavor: Packed with southwestern spices, tangy lime, and rich chicken broth, this soup is a flavor explosion in every bite.
- Simple and Quick: With minimal prep and straightforward instructions, it’s perfect for busy weeknights.
- Healthy and Wholesome: Loaded with protein, fiber, and fresh vegetables, this soup is as nutritious as it is delicious.
- Customizable: Easy to adapt with your favorite veggies, beans, or spices to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Chicken broth or stock
- Diced tomatoes (fire-roasted preferred)
- Corn kernels (fresh, frozen, or canned)
- Black beans, drained and rinsed
- Onion, finely chopped
- Garlic, minced
- Jalapeño or green chili, finely chopped (optional)
- Ground cumin
- Chili powder
- Smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- Cook the Chicken: In a large pot or Dutch oven, cook the chicken in a bit of oil over medium heat until golden brown. Remove and set aside.
- Sauté Vegetables: In the same pot, sauté the onion, garlic, and jalapeño until fragrant and soft.
- Add Spices: Stir in the cumin, chili powder, paprika, salt, and pepper, allowing the spices to toast slightly.
- Combine Ingredients: Return the chicken to the pot, then add the chicken broth, diced tomatoes, corn, and black beans.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- Shred the Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Swap the chicken with extra beans or tofu and use vegetable broth instead of chicken broth.
- Add Heat: Include extra jalapeños or a dash of cayenne pepper for a spicier kick.
- Creamy Twist: Stir in a dollop of sour cream or a splash of heavy cream for a richer texture.
- Different Beans: Try pinto beans or kidney beans in place of black beans.
- Toppings Galore: Add shredded cheese, tortilla strips, avocado slices, or diced tomatoes as toppings.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
FAQs
How can I make this soup spicier?
You can add extra jalapeños, cayenne pepper, or a splash of hot sauce to boost the heat level.
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great shortcut. Shred the cooked chicken and add it in during the simmering step.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as all your ingredients, including the broth, are certified gluten-free.
What can I use instead of cilantro?
If you’re not a fan of cilantro, try garnishing with parsley or green onions instead.
Can I use a slow cooker?
Absolutely. Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How do I thicken the soup?
To thicken, mash some of the beans with a fork before adding them to the soup or stir in a cornstarch slurry.
Can I make this soup dairy-free?
Yes, this soup is naturally dairy-free. Just skip any optional toppings like sour cream or cheese.
What other toppings work well?
Toppings like diced avocado, shredded cheese, tortilla strips, sour cream, or salsa add extra flavor and texture.
Can I substitute other vegetables?
Yes, feel free to add vegetables like zucchini, bell peppers, or carrots for more variety.
Is this soup suitable for meal prep?
Definitely! Make a big batch and store it in portioned containers for quick and easy meals throughout the week.
Conclusion
Southwest Chicken Soup is the perfect combination of vibrant flavors, wholesome ingredients, and comfort in a bowl. Whether you’re serving it for a family dinner or prepping it for the week ahead, this versatile recipe will quickly become a favorite. Give it a try and enjoy the taste of the Southwest right at home!
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Southwest Chicken Soup
Description
Southwest Chicken Soup is a hearty and flavorful dish that combines tender chicken with a medley of vegetables and spices, capturing the essence of Southwestern cuisine.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced sweet onion (about 1/2 onion)
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- 2 cups cooked, shredded chicken (such as rotisserie chicken)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced avocado, shredded cheese, sour cream, tortilla strips
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, red bell pepper, and jalapeño. Sauté for 5-6 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for an additional 1-2 minutes until fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and add the fire-roasted diced tomatoes with their juices. Bring the mixture to a boil.
- Add Beans and Corn: Stir in the black beans and corn. Reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.
- Add Chicken: Incorporate the shredded chicken into the soup and simmer for another 5 minutes until heated through.
- Season and Finish: Stir in lime juice and season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Add optional toppings like sliced avocado, shredded cheese, sour cream, or tortilla strips as desired.
Notes
- For a creamier texture, consider adding 4 ounces of softened cream cheese during step 5, stirring until fully melted and combined.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
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