Go Back
Are you looking for a dish that perfectly marries comfort with flavor? Look no further than Southwest Chicken Soup. This vibrant and hearty soup is not only a feast for the eyes, but it also delivers an explosion of taste that will tantalize your taste buds. With its combination of tender chicken, colorful vegetables, and a medley of spices, this soup has become a beloved staple in many households.

Discover the Flavorful Southwest Chicken Soup You’ll Crave

Craving a comforting and flavorful meal? Try this Southwest Chicken Soup packed with tender chicken, vibrant veggies, and bold spices that will warm your soul! Perfect for chilly evenings or gatherings, this deliciously simple recipe is nutritious and full of healthy ingredients. Garnished with fresh cilantro, avocado, and tortilla chips, each bite is a burst of flavor. Discover how to make this crowd-pleaser today! #SoupRecipe #ComfortFood #HealthyEating #SouthwestCuisine #CookingAtHome #EasyRecipes
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes with green chilies

4 cups chicken broth

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, for garnish

Avocado slices, for serving

Tortilla chips, for serving

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

      Add the diced red and green bell peppers, cooking for about 2-3 minutes until they start to soften.

        Push the veggies to one side of the pot and place the chicken thighs in the center. Season the chicken with salt, pepper, cumin, chili powder, and smoked paprika. Sear each side for 2-3 minutes.

          Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn, stirring gently to combine all ingredients.

            Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

              Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the soup.

                Add the lime juice, and adjust seasoning if necessary. Let it cook for an additional 5 minutes to meld the flavors.

                  Serve hot, garnished with fresh cilantro, avocado slices, and a handful of tortilla chips for added crunch.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6