Easy Southwestern Chicken Soup
A flavorful 30-minute one-pot soup made with tender shredded chicken, pinto beans, corn, bell peppers, tomatoes, jalapeños, southwestern spices, and fresh lime juice.
Equipment
- Large Dutch oven or soup pot
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring spoons
- Measuring cup
- Ladle
- Soup bowls
Ingredients
- 2 tbsp olive oil
- 3 cups cooked chicken shredded or diced
- 6 cups low-sodium chicken broth
- 1 large yellow onion diced
- 1 red bell pepper diced
- 1 yellow or orange bell pepper diced
- 3 cloves garlic minced
- 2 jalapeños seeded and finely chopped
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 can 15 oz pinto beans drained and rinsed
- 1 1/2 cups frozen corn
- 1/4 cup fresh lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and bell peppers and cook for 4 to 5 minutes, until they begin to soften.
- Add the minced garlic and chopped jalapeños and cook for 30 to 60 seconds.
- Stir in the cumin, chili powder, smoked paprika, ground coriander, and black pepper.
- Add the diced tomatoes with green chilies and chicken broth, then stir to combine.
- Add the pinto beans and frozen corn and bring the soup to a gentle boil.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Stir in the cooked shredded chicken and simmer for 3 to 5 minutes, until heated through.
- Remove the pot from the heat and stir in the fresh lime juice.
- Let the soup rest for 5 minutes if desired, then serve warm with your favorite toppings.
Notes
Nutritional Information per serving:
- Calories: 350 kcal
- Protein: 29 g
- Carbohydrates: 31 g
- Fat: 14 g
- Fiber: 7 g
- Sugar: 8 g
- Sodium: 650 mg
