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Southwestern chicken soup full of veggies
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Southwestern Chicken Soup

This southwestern chicken soup is an easy, healthy meal.
Course Appetizer, Main Course
Cuisine American
Keyword Chicken, Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 249kcal
Cost $1.26 per serving

Ingredients

  • 1 tbs olive oil
  • 1 onion chopped
  • 1 red pepper diced
  • 5 cups chicken broth
  • 1 ½ lbs chicken breast
  • 2 ears of corn kernels cut from the cob (1 ½ cups)
  • 3 cups cooked black beans rinsed
  • 1 cup tomatillo salsa (salsa verde)
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp cumin

Instructions

  • In a large pot, saute the onion and red pepper in the olive oil over medium heat until the vegetables begin to soften (about 5 minutes).
  • Add the chicken broth and chicken breasts to the pot. Cover the pot and bring to a boil. Reduce the heat to medium low to simmer, and cook, covered, for 10 minutes. After the 10 minutes of simmering, check the chicken with a meat thermometer to make sure that it’s reached a temperature of 165 degrees. Remove the chicken from the pot and shred it with a fork (or use a mixer).
  • Return the shredded chicken to the pot. Add the corn kernels, black beans, salsa, salt, chili powder, and cumin. Stir the soup, then cover the pot and simmer over medium low heat for 10 minutes. Taste the soup and add additional salt or seasonings as desired.
  • Serve warm, topped with cilantro, jalapeno, lime, sour cream, cheese, avocado, or any of your favorite southwestern toppings.

Nutrition

Serving: 1.5cups | Calories: 249kcal | Carbohydrates: 24g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1140mg | Potassium: 836mg | Fiber: 7g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 2mg