Description
This Southwest chicken soup is a hearty, flavorful dish with bold spices, tender chicken, and a mix of beans, corn, and tomatoes. It’s perfect for a cozy weeknight dinner or a festive addition to your table. Serve with tortilla chips or warm cornbread for the ultimate comfort meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound (450 g) boneless, skinless chicken breasts or thighs, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups (960 ml) chicken broth
- 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
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 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
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the chicken:
- Add the diced chicken to the pot. Sprinkle with chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is browned on the outside (it doesn’t need to be fully cooked at this stage).
- Build the soup base:
- Pour in the chicken broth and diced tomatoes (with their juice). Bring the mixture to a simmer.
- Add the beans and corn:
- Stir in the black beans, pinto beans, and corn. Simmer for 15–20 minutes, or until the chicken is cooked through and the flavors meld together.
- Add the finishing touches:
- Stir in the lime juice and fresh cilantro. Taste and adjust seasoning with more salt or pepper if needed.
- Serve:
- Ladle the soup into bowls and top with your choice of shredded cheese, avocado slices, tortilla strips, or sour cream. Serve hot and enjoy!
Notes
- For a creamier soup, stir in 1/2 cup (120 ml) of heavy cream or coconut milk before serving.
- Use rotisserie chicken for a quicker version; just add it in step 4 to heat through.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.