Southwestern Chicken Soup
A cozy, flavor-packed Southwestern Chicken Soup made with tender chicken, beans, corn, and bold Tex-Mex spices. This easy one-pot soup is hearty, comforting, and perfect for busy weeknights or meal prep. Customize the heat and finish with your favorite toppings for a family-friendly dinner everyone loves.
Servings 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 orange or yellow bell pepper diced
- 2 jalapeños seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon chicken bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15-ounce can pinto beans, drained and rinsed
- 1 1/2 cups frozen corn
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 1/4 cup fresh lime juice about 2 limes
- Fresh cilantro chopped (for garnish)
- Sliced avocado for garnish
- Shredded cheese optional, for garnish
- Tortilla strips optional, for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, red bell pepper, orange or yellow bell pepper, and jalapeños (if using). Cook for another 3-4 minutes until the peppers are tender.
- Stir in the ground cumin, chili powder, smoked paprika, ground coriander, chicken bouillon, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
- Pour in the chicken broth and add the can of diced tomatoes with green chilies. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in the pinto beans, frozen corn, and shredded chicken. Simmer for another 15-20 minutes to allow the flavors to develop.
- Stir in the fresh lime juice and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with chopped cilantro, sliced avocado, and shredded cheese if desired. Serve with tortilla strips on the side for added crunch.