Creamy Southwest Chicken Soup
A cozy, creamy soup with shredded chicken, black beans, roasted corn, and southwest spices finished with lime and your favorite toppings.
Ingredients
Soup
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 poblano pepper or green bell pepper, diced (optional)
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 cup corn kernels fresh or frozen, roasted if possible
- 15 oz black beans drained and rinsed
- 1 cup half-and-half or heavy cream or milk for a lighter soup
- 1 lime Juice
Seasonings & Garnish
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chipotle powder or cayenne to taste
- Salt and black pepper to taste
- Shredded cheddar or Monterey Jack
Optional toppings
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and diced poblano, sauté until softened, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Season the chicken with salt, pepper, cumin, and smoked paprika. Sear in the pot 2–3 minutes per side until lightly browned.
- Pour in chicken broth, bring to a simmer, cover, and cook until chicken is cooked through, about 10–12 minutes.
- Remove the chicken, shred with two forks, and return shredded meat to the pot.
- Stir in black beans and corn, then add half-and-half or cream. Simmer gently 5 minutes. Adjust seasoning and finish with lime juice.
- Ladle into bowls and top with cheese, cilantro, avocado, and crushed tortilla chips as desired.
Notes
- To make it lighter, substitute whole milk for the cream or stir in Greek yogurt off heat.
- Use a rotisserie chicken to save time.
- Freezes well for up to 3 months; thaw overnight before reheating.
Nutrition
Calories: 320kcalCarbohydrates: 20gProtein: 28gFat: 14gSaturated Fat: 6gSodium: 650mgSugar: 4g
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