Description
A hearty and flavorful Southwest Chicken Soup packed with chicken, black beans, corn, and a blend of spices. Perfect for a cozy weeknight meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 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 (like Rotel), undrained
- 1 pound boneless, skinless chicken breasts
- 1/2 cup chopped cilantro, plus more for garnish
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, avocado, tortilla chips
Instructions
- Prepare the Soup Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, chopped red bell pepper, and jalapeno (if using) to the pot. Cook for another 2-3 minutes, until the peppers are slightly softened and the garlic is fragrant.
- Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more, stirring constantly, to toast the spices and release their flavors.
- Pour in the chicken broth, black beans, corn, and diced tomatoes and green chilies (Rotel). Stir to combine all the ingredients, scraping up any browned bits from the bottom of the pot.
- Cook the Chicken: Gently place the chicken breasts into the soup, ensuring they are submerged. Add more broth if needed.
- Bring the soup to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork (internal temperature of 165°F/74°C).
- Remove the chicken breasts from the pot and place them on a cutting board. Let them cool slightly before shredding them with two forks.
- Finish the Soup: Return the shredded chicken to the pot. Stir to combine it with the soup.
- Stir in the chopped cilantro.
- Season the soup with salt and pepper to taste.
- Simmer the soup for another 5-10 minutes to allow the flavors to meld together.
- Serve: Ladle the Southwest Chicken Soup into bowls. Garnish with your favorite toppings, such as sour cream, shredded cheddar cheese, avocado slices, and tortilla chips. Serve immediately.
Notes
- Spice Level: Adjust the amount of jalapeno pepper to control the spice level. Omit for a milder soup, or leave the seeds in or add cayenne pepper for a spicier soup.
- Chicken Options: Use leftover cooked chicken or rotisserie chicken instead of cooking the chicken breasts in the soup. Add it to the soup in the final step.
- Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth. Add more beans or vegetables.
- Thickening the Soup: Mash some of the black beans or use an immersion blender to partially blend the soup.
- Slow Cooker Option: Combine all ingredients (except cilantro) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the cilantro before serving.
- Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Adding Lime: A squeeze of fresh lime juice at the end brightens up the flavors and adds a zesty touch.
- Corn Tortillas: Instead of tortilla chips, consider serving with warm corn tortillas for dipping.
- Cream Cheese: For an extra creamy soup, stir in a couple of ounces of cream cheese during the last few minutes of cooking.
- Different Beans: Feel free to substitute other types of beans, such as pinto beans or kidney beans, for the black beans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes