Ready to spice up your dinner routine? This Southwest Chicken Soup is packed with bold flavors, tender chicken, and a rainbow of veggies that’ll make your taste buds dance. It’s the perfect comfort food with a kick!
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The combination of spices like cumin and chili powder gives it an authentic Southwest flair.
- Packed with protein and veggies, it’s as nutritious as it is delicious.
- It’s customizable, so you can adjust the heat level to suit your taste.
- Perfect for meal prep, as the flavors deepen when stored in the fridge.
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring spoons
- Can opener
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3-4 minutes. This is where the flavor base starts, so don’t rush it!
Step 2: Brown the Chicken
Add the diced chicken to the pot, seasoning with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes. It doesn’t need to be fully cooked through yet, as it’ll simmer in the soup later.
Step 3: Add the Veggies and Spices
Toss in the diced bell pepper, black beans, corn, and diced tomatoes. Sprinkle in the cumin and chili powder, stirring to coat everything evenly. The colors should be vibrant, and the aroma irresistible!
Step 4: Pour in the Broth and Simmer
Add the chicken broth, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, allowing the flavors to meld together beautifully.
Step 5: Garnish and Serve
Once the soup is ready, taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro for a pop of color and freshness. Enjoy the fiesta in a bowl!
Tips and Tricks
For an extra layer of flavor, consider roasting the chicken before adding it to the soup. This adds a delicious depth that’s hard to beat. If you’re short on time, a rotisserie chicken works wonderfully too—just shred it and add it towards the end of cooking. To make the soup thicker, you can blend a portion of it and mix it back in. And for those who love a bit of heat, adding diced jalapeños or a dash of hot sauce can turn up the temperature to your liking.
Recipe Variations
- Swap the chicken for ground turkey or beef for a different protein twist.
- Add quinoa or rice to make the soup more hearty and filling.
- For a creamy version, stir in some coconut milk or cream cheese at the end.
- Vegetarians can omit the chicken and use vegetable broth instead.
- Top with avocado slices, shredded cheese, or a dollop of sour cream for extra indulgence.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Just sauté the aromatics and brown the chicken first for the best flavor, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How long does this soup last in the fridge?
Stored in an airtight container, it’ll keep for up to 4 days. The flavors actually get better the next day, making it a great make-ahead meal.
Can I freeze this soup?
Yes, it freezes beautifully. Just cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Summary
This Southwest Chicken Soup is a vibrant, flavorful dish that’s easy to make and packed with nutrients. Whether you’re looking for a cozy weeknight dinner or a meal prep superstar, this recipe is sure to impress.
