Description
Hearty southwest chicken soup delivers a flavor-packed journey through Mexican-inspired comfort cuisine. Spicy broth, tender chicken, and zesty vegetables combine in a bowl that welcomes warm and bold southwestern flavors you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (450 g) boneless, skinless chicken breasts or thighs, diced
- 4 cups (960 ml) chicken broth
Vegetables and Beans:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz/400 g) diced tomatoes (with green chilies for extra flavor)
- 1 cup (240 g) frozen or canned corn, drained
- 1 can (15 oz/425 g) black beans, rinsed and drained
- 1 can (15 oz/425 g) pinto beans, rinsed and drained
Seasonings and Additional Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup (60 ml) fresh lime juice (about 2 limes)
- ¼ cup (60 ml) fresh cilantro, chopped
Optional toppings:
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Tortilla strips or crushed tortilla chips
- Sour cream
Instructions
- Heat olive oil in a spacious pot over medium temperature. Introduce diced onions and gently transform them until they become translucent and soft, approximately 3-4 minutes. Incorporate minced garlic and allow its aromatic essence to permeate for roughly 30 seconds.
- Introduce diced chicken into the fragrant mixture. Generously coat with chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Sauté the protein, stirring periodically, until exterior surfaces achieve a golden-brown appearance, approximately 5-6 minutes.
- Cascade chicken broth and diced tomatoes into the pot, ensuring all ingredients are submerged. Elevate the liquid to a gentle, rolling simmer, allowing flavors to intertwine and develop complexity.
- Fold in black beans, pinto beans, and corn kernels. Allow the mixture to simmer and meld, ensuring chicken reaches complete doneness and ingredients harmonize, approximately 15-18 minutes.
- Brighten the soup’s profile by stirring in fresh lime juice and chopped cilantro. Evaluate seasoning, adjusting with additional salt or pepper to personal preference.
- Transfer the vibrant soup into serving vessels. Embellish with optional garnishes like shredded cheese, creamy avocado slices, crisp tortilla strips, or dollops of tangy sour cream. Serve immediately while piping hot.
Notes
- Spice Control: Adjust the cayenne and chili powder to match your heat tolerance, creating a personalized spice level that suits your palate perfectly.
- Protein Flexibility: Swap chicken with tofu, turkey, or shredded rotisserie chicken for a quick and versatile protein option that keeps the Southwest flavor intact.
- Veggie Boost: Enhance nutritional value by adding diced bell peppers, zucchini, or spinach during the simmering stage for extra vitamins and texture.
- Make-Ahead Magic: This soup tastes even better the next day, so consider preparing it in advance and letting the flavors develop overnight in the refrigerator for a more intense taste profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 60 mg