Southwest Chicken Soup
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 can crushed fire-roasted tomatoes
28 ounce
- 2 cups shredded cooked chicken)
plus any cooking liquids* (see notes
- 1 cup charred corn
see notes
- 1 can pinto bean)
15 ounce
- 1 can pinto beans
15 ounce
- 1 can black beans
15 ounce
- 1 quart low-sodium chicken broth
4 cups
- 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.
Southwest Chicken Soup
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Ratings & Reviews
Based on 4 ratings