Picture a steaming bowl of Southwest Chicken Soup, its vibrant colors and aromatic spices inviting you to plunge in.
There’s something about this hearty soup that feels like a warm embrace, perfect for a cozy evening at home.
Despite its rich flavors, it’s incredibly easy to make, transforming simple ingredients into a delicious, satisfying meal.
As the ingredients meld together, magic happens in the pot.
Let’s bring this comforting dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Southwest Chicken Soup, you can follow this timeline:
Step 1: Preparation (Total: 15 minutes)
- Minute 0-2: Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Minute 2-5: Dice the onion and red bell pepper.
- Minute 5-7: Mince the garlic cloves.
- Minute 7-10: Shred the cooked chicken if it’s not already done.
- Minute 10-12: Drain and rinse the black beans.
- Minute 12-15: Chop the fresh cilantro and cut the lime into wedges.
Step 2: Cooking (Total: 30 minutes)
- Minute 15-20: Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper to the pot and sauté until softened.
- Minute 20-21: Stir in the minced garlic, ground cumin, chili powder, and paprika, and cook for 1 minute.
- Minute 21-23: Pour in the chicken broth and bring the mixture to a boil.
- Minute 23-25: Add the shredded cooked chicken, diced tomatoes with green chilies, black beans, and corn to the pot.
- Minute 25-26: Season the soup with salt and pepper to taste.
- Minute 26-46: Reduce the heat to low and simmer for 20 minutes.
Step 3: Finishing Touches (Total: 5 minutes)
- Minute 46-47: Stir in the chopped cilantro just before serving.
- Minute 47-51: Let the soup rest for 5 minutes to allow flavors to meld.
Step 4: Serving
– Minute 51-52: Serve the soup hot with lime wedges on the side.
Optional: Additional Toppings
– If desired, prepare additional toppings such as avocado slices, shredded cheese, or tortilla strips during the resting time.
Adjust as needed based on your pace and preferences.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper to the pot and sauté until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, chili powder, and paprika, and cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Add the shredded cooked chicken, diced tomatoes with green chilies, black beans, and corn to the pot.
Season the soup with salt and pepper to taste, then reduce the heat to low and simmer for 20 minutes.
Stir in the chopped cilantro just before serving.
Let the soup rest for 5 minutes before serving.
Serve the soup hot with lime wedges on the side.
Serving Tips
- Avocado Slices: Add creamy avocado slices on top for a rich and smooth texture.
- Shredded Cheese: Sprinkle some cheese for a melty and savory touch to your soup.
- Tortilla Strips: Add a crunchy element with crispy tortilla strips for added texture.
- Sour Cream: A dollop of sour cream can provide a tangy contrast to the spicy flavors.
- Chopped Green Onions: Garnish with fresh green onions for a pop of color and mild onion flavor.
Storage
To store Southwest Chicken Soup, let it cool completely before transferring to airtight containers.
Refrigerate for up to 3 days.
Freeze for up to 3 months for longer preservation.
Freezing
To freeze Southwest Chicken Soup, allow it to cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Reheating
To reheat Southwest Chicken Soup, gently warm on the stovetop over low heat.
Stir occasionally.
Alternatively, microwave in a covered dish.
Stir every minute.
Avoid boiling to preserve flavors.
Final Thoughts
Southwest Chicken Soup is a delightful and flavorful dish. It brings together the vibrant tastes of the Southwestern cuisine in a comforting bowl of soup.
The combination of spices, vegetables, and chicken creates a hearty meal.
This soup is perfect for any occasion, whether it’s a family dinner or a cozy night in.
The recipe is simple to follow and requires minimal preparation time.
It allows you to enjoy a delicious homemade meal without spending hours in the kitchen.
Feel free to experiment with toppings like avocado slices or tortilla strips to add extra texture and flavor.
The use of fresh ingredients, especially chicken broth, can greatly enhance the overall taste.
Adjusting the spice level to your liking guarantees that the soup suits your palate perfectly.
Resting the soup for a few minutes after cooking is important as it allows the flavors to meld together beautifully.
Frequently Asked Questions
Can I Use a Different Type of Bean Instead of Black Beans?
Yes, you can substitute black beans with pinto beans or kidney beans in equal amounts. Make certain you rinse and drain the beans before adding them to the soup. This swap maintains texture while slightly altering the flavor profile.
How Can I Make This Soup Vegetarian-Friendly?
To make this soup vegetarian-friendly, replace chicken broth with vegetable broth and omit the chicken. Increase beans to 2 cans for protein. Sauté additional vegetables like zucchini or mushrooms to enhance flavor and texture, maintaining balance.
What Are Some Good Side Dishes to Serve With This Soup?
Pair the soup with 1 cup of seasoned rice pilaf or 2 cups of mixed greens salad. Use 1 tablespoon of vinaigrette for dressing. Toast 4 slices of bread with 1 tablespoon of garlic butter each.
Can I Use Fresh Tomatoes Instead of Canned Tomatoes With Green Chilies?
Absolutely, you can use fresh tomatoes. Dice 2 cups of fresh tomatoes, then add 1-2 teaspoons of chopped green chilies for heat. Sauté them with onions and peppers to release their juices, enhancing flavor.
Is There a Substitute for Cilantro if I Don’t Like It?
If you don’t like cilantro, substitute it with 1/4 cup fresh parsley or 2 tablespoons fresh basil. Both herbs provide a fresh note without overwhelming the dish. Chop finely and add just before serving for best flavor.
Southwest Chicken Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 6 cup chicken broth
- 2 cup cooked chicken shredded
- 1 can diced tomatoes with green chilies 14.5 oz
- 1 can black beans 15 oz, drained and rinsed
- 1 cup frozen corn
- salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and red bell pepper to the pot and sauté until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, chili powder, and paprika, and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded cooked chicken, diced tomatoes with green chilies, black beans, and corn to the pot.
- Season the soup with salt and pepper to taste, then reduce the heat to low and simmer for 20 minutes.
- Stir in the chopped cilantro just before serving.
- Let the soup rest for 5 minutes before serving.
- Serve the soup hot with lime wedges on the side.
Notes
