Southwestern Chicken Soup

A cosy, flavour-packed Southwestern Chicken Soup made with tender chicken, beans, corn, and bold Tex-Mex spices. This easy one-pot soup is hearty, comforting, and perfect for busy weeknights or meal prep. Customise the heat and finish with your favourite toppings for a family-friendly dinner everyone loves.

Prep: 15 min
Cook: 20 min
Total time: 35 min
Servings: 6 servings

Print Add to meal plan

Ingredients

2 tbsp olive oil
1 Large Onion diced
3 clove garlic minced
1 red bell pepper diced
1 orange or yellow bell pepper diced
2 jalapeños seeded and finely chopped optional
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground coriander
1 tsp chicken bouillon
1/2 tsp salt
1/4 tsp black pepper
6 cup chicken broth
1 14.5-ounce can diced tomatoes with green chilies
1 15-ounce can pinto beans drained and rinsed
1 1/2 cup frozen corn
3 cup cooked shredded chicken (rotisserie chicken works well
1/4 cup fresh lime juice about 2 limes
Fresh cilantro (chopped (for garnish))
Sliced avocado (for garnish)
Shredded cheese (optional, for garnish) optional
Tortilla strips (optional, for serving) optional

Method

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, red bell pepper, orange or yellow bell pepper, and jalapeños (if using). Cook for another 3-4 minutes until the peppers are tender.
Stir in the ground cumin, chili powder, smoked paprika, ground coriander, chicken bouillon, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
Pour in the chicken broth and add the can of diced tomatoes with green chilies. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Stir in the pinto beans, frozen corn, and shredded chicken. Simmer for another 15-20 minutes to allow the flavours to develop.
Stir in the fresh lime juice and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped cilantro, sliced avocado, and shredded cheese if desired. Serve with tortilla strips on the side for added crunch.