Southwest Chicken Soup
This Southwest Chicken Soup is a flavorful and hearty meal perfect for a chilly evening. Loaded with chicken, beans, corn, and Southwestern spices, it’s a delicious and easy way to warm up.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups 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 bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in black beans, corn, diced tomatoes and green chiles, chicken broth, chili powder, cumin, and cayenne pepper (if using). 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 thicker soup, you can blend a portion of the soup before adding the chicken. Serve with tortilla chips for dipping!
Find it online: https://cubaqueen.com/southwest-chicken-soup/