Southwest Chicken Soup

This soup is quick and easy to make! Serve it with your favorite corn bread, pita, or tortilla. This can be made vegetarian and vegan friendly. Garnish with chopped avocado, cheese, crema, green onion, or whatever your heart desires.

Prep Time: 30-45 minutes
Cook Time (Simmer): 30 minutes or longer
Serves 6-8 people

2 onion, diced
1 green bell pepper, diced
2 jalapeno, diced (seeds removed for milder flavor)
2 tablespoon minced garlic
2 tablespoon olive oil
1 tablespoon hot chili powder
1 tablespoon fresh lime juice
1 tablespoon geera/ground cumin
1 can crushed tomatoes (28 ounces)
1/2 pound or 2 cans black beans (drained and rinsed)
1 small bag frozen whole kernel corn
3 cups chicken stock
2-3 chicken breasts


Dice onion, jalapenos, and green bell pepper and set aside.
In heavy pot heat olive oil. Liberally season chicken breasts with salt, pepper, and lime juice. Once oil is heated add chicken breast side down to pot. Cook, turning once, until done.

Remove chicken from pot and set aside to cool on cutting board. Turn pot off.
Add diced onion, bell pepper, jalapenos, and garlic to pot and turn to low. Allow vegetables to sweat down.
Add geera/cumin and hot chili powder.

Next add crushed tomatoes, black beans, and chicken stock to pot with vegetables. Simmer on medium heat.

While simmering, tear chicken off of bone using fork. If still in large pieces, use a knife to chop into smaller pieces. Add shredded chicken and frozen corn to pot.

Turn pot to high temperature for 5 minutes, then turn to low and allow to simmer for 30-45 minutes.

To serve, place soup in bowls and top with your favorite garnish such as chopped avocados, cheese, green onion, etc.

Nutritional Facts (Developed using My Fitness Pal)

221.3 Calories per serving

Cholesterol 4.1 mg

Sodium 452.8 mg

Total Carbs 35.7 g

Dietary Fiber 8.6 g

Sugars 8.0 g

Protein 21.0 g

Vitamin A 12%

Vitamin C 51.9%

Calcium 8.7%

Iron 17.2%







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