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Southwestern Chicken Soup

Serves 6 · Prep 15 min · Cook 20 min

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)
  • 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
  • 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)) (chopped (for garnish)
  • Sliced avocado (for garnish) (for garnish)
  • Shredded cheese (optional, for garnish)
  • Tortilla strips (optional, for serving)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the pinto beans, frozen corn, and shredded chicken. Simmer for another 15-20 minutes to allow the flavours to develop.
  6. Stir in the fresh lime juice and adjust the seasoning with more salt and pepper if needed.
  7. 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.