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The Southwestern Chicken Soup I Make Every Weeknight

Preview of The Southwestern Chicken Soup I Make Every Weeknight
Prep
15 min
Cook
20 min
Total
35 min

Ingredients

  • 2 tablespoonsolive oil
  • 1 largeonion (diced)
  • 3 clovesgarlic (minced)
  • 1 largered bell pepper (diced)
  • 1 largeorange or yellow bell pepper (diced)
  • 2 eachjalapeños (seeded and finely chopped (optional for heat))
  • 1 teaspoonground cumin
  • 1 teaspoonchili powder
  • 1 teaspoonsmoked paprika
  • 1/2 teaspoonground coriander
  • 1 teaspoonchicken bouillon
  • 1/2 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 6 cupschicken broth
  • 1 14.5-ounce candiced tomatoes with green chilies
  • 1 15-ounce canpinto beans, drained and rinsed
  • 1.5 cupsfrozen corn
  • 3 cupscooked (shredded chicken (rotisserie chicken works well))
  • 1/4 cupfresh lime juice (about 2 limes)
  • 1 bunchfresh cilantro (chopped (for garnish))
  • 2 eachsliced avocado (for garnish)
  • 1 cupshredded cheese (optional, for garnish)
  • 1 cuptortilla strips (optional, for serving)

Instructions

  1. 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. 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. 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. 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. 5

    Stir in the pinto beans, frozen corn, and shredded chicken. Simmer for another 15-20 minutes to allow the flavors to develop.

  6. 6

    Stir in the fresh lime juice and adjust the seasoning with more salt and pepper if needed.

  7. 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.