Southwest Chicken Soup
This hearty Southwest Chicken Soup is packed with tender chicken, corn, black beans, and a blend of southwestern spices. It’s a comforting and flavorful meal that’s easy to make and perfect for a chilly evening.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 pound cooked chicken, shredded
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, avocado, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute more, until fragrant.
- Pour in chicken broth, black beans, corn, and diced tomatoes and green chilies. Bring to a simmer.
- Add shredded chicken and simmer for 10-15 minutes, or until heated through.
- Season with salt and pepper to taste.
- Serve hot, topped with your favorite toppings.
Notes
For a creamier soup, stir in a dollop of sour cream or a splash of heavy cream before serving.
Find it online: https://auntyspices.com/southwest-chicken-soup/