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4.8 from 45 votes

Southwest Chicken Soup

This Southwest Chicken Soup is packed with chicken, veggies, black beans, corn, and a flavorful blend of Mexican spices. Satisfying and healthy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 203 kcal
Course: Soup , Dinner
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, diced into small bite-sized chunks
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ medium onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can yellow corn, drained and rinsed
  • 2 ½ cups chicken broth
  • 1 cup easy enchilada sauce
  • 2 chipotle peppers in adobo sauce, minced
  • 2 teaspoons ancho chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 2 tablespoons lime juice (about 1 lime)
  • 2 tablespoons chopped cilantro plus more for garnish
  • Optional garnishes: shredded cheese, sour cream, tortilla strips, diced avocado, lime wedges

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes until onions and peppers begin to soften.
  3. Add chicken and season with salt and pepper. Cook, stirring occasionally, for 10 minutes.
  4. Add diced tomatoes, black beans, yellow corn, chicken broth, enchilada sauce, chipotle peppers in adobo sauce, paprika, ground coriander, and bay leaf. Stir to combine.
  5. Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes.
  6. Add in chopped cilantro and the juice of 1 lime. Stir together, give it a taste, and add more salt if necessary.
  7. Serve in bowls topped with a dollop of sour cream, some cilantro sprigs, tortilla strips, and a lime wedge.

Notes

  • Enchilada sauce: I highly recommend making my easy enchilada sauce to use in this recipe. It’s much more flavorful than most store-bought enchilada sauces. However, if you don’t have time to make your own enchilada sauce, you can use your favorite store-bought brand.
  • Don't have ancho chili powder? You can use regular chili powder instead.

Nutrition Information

Serving 1/8th of recipe Calories 203kcal (10%) Carbohydrates 21g (7%) Protein 18g (36%) Fat 5g (8%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 54mg (18%) Sodium 973mg (41%) Potassium 469mg (13%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 771IU (15%) Vitamin C 17mg (19%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 203

% Daily Value*

Serving 1/8th of recipe
Calories 203kcal 10%
Carbohydrates 21g 7%
Protein 18g 36%
Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 973mg 41%
Potassium 469mg 10%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 771IU 15%
Vitamin C 17mg 19%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.