Southwest Chicken Soup
Cozy up with a bowl of this Healthy Southwest Chicken Soup! Peppers and onions are sautéed and mixed with a homemade southwest seasoning, fire roasted tomatoes, pinto and black beans, charred corn and chicken. Serves 8+ in under an hour!
Ingredients
- 1 teaspoon olive oil (extra light)
- 1 medium yellow onion (diced)
- 3/4 cup green bell pepper (diced)
- 1 large jalapeño (seeded and ribs removed for less heat)
- 4 cloves garlic (minced)
- kosher salt
- 2 tablespoons southwest seasoning
- 1 (28 ounce) can crushed fire-roasted tomatoes
- 2 cups shredded cooked chicken (plus any cooking liquids* (see notes))
- 1 cup charred corn (see notes)
- 1 (15 ounce) can pinto bean (pureed (see notes))
- 1 (15 ounce) can pinto beans (drained and rinsed)
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 quart (4 cups) low-sodium chicken broth
- 1/2 lime (juiced)
- sliced avocado
- chopped cilantro
- tortilla strips or chips
- lime wedges
Directions
- 1
In a large dutch oven add the olive oil, onion, bell pepper, jalapeño, minced garlic with a pinch of kosher salt.
- 2
Stir and cook on medium-low heat until the vegetables are tender and onions are golden in spots. About 8 minutes.
- 3
Next, add 2 tablespoons southwest seasoning, stir and cook 1 minute.
- 4
To the peppers and onions add; crushed fire-roasted tomatoes, shredded chicken, charred sweet corn, black beans and pinto beans.
- 5
Pour in 1 quart (4 cups) low-sodium chicken broth.
- 6
Lastly, add the pureed pinto beans (see notes) to the soup and stir to combine.
- 7
Cover and bring the soup to a low boil. Reduce to medium low, simmering for 30 to 40 minutes.
- 8
Squeeze in the juice of 1 lime and season with kosher salt to taste.
- 9
Ladle the soup into bowls and top with sliced avocado, cilantro and tortilla strips – if desired.