Name: Southwest Chicken Soup Recipe Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwestern
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 bell pepper (red or green), diced; 1 jalapeño, seeded and minced (optional for extra heat); 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!); 6 cups chicken broth; 1 can (14 oz) diced tomatoes (fire-roasted for extra flavor); 1 can (14 oz) black beans, drained and rinsed; 1 cup frozen corn; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and pepper, to taste

Why You’ll Love This Recipe

Bold Southwestern Flavors: The combination of chili powder, cumin, smoked paprika, and jalapeño delivers a punch of flavor that’s both spicy and savory.
Quick and Easy: Ready in just 40 minutes, this soup is perfect for busy weeknights when you crave something flavorful yet simple to make.
Customizable: Whether you prefer a milder flavor or want to kick up the heat, you can easily adjust the spices to suit your taste.
Comforting and Hearty: Packed with tender chicken, beans, corn, and tomatoes, this soup is a complete meal in a bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Soup Base:

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 bell pepper (red or green), diced
1 jalapeño, seeded and minced (optional for extra heat)

Protein and Broth:

2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
6 cups chicken broth

Vegetables and Legumes:

1 can (14 oz) diced tomatoes (fire-roasted for extra flavor)
1 can (14 oz) black beans, drained and rinsed
1 cup frozen corn

Spices:

1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Optional Garnishes:

Shredded cheese (cheddar or Monterey Jack)
Sour cream
Fresh cilantro, chopped
Diced avocado
Tortilla strips or crushed tortilla chips

Directions

1. Sauté Aromatics:

Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, bell pepper, and jalapeño. Sauté for about 5 minutes, until the vegetables are softened and fragrant.

2. Build the Base:

Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices and bring out their flavors.

3. Add the Liquids and Chicken:

Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer over medium heat.

4. Incorporate Protein and Veggies:

Add the shredded chicken, black beans, and frozen corn. Stir to combine, and let the soup simmer for 15-20 minutes, allowing the flavors to meld.

5. Adjust and Serve:

Taste the soup and adjust the seasoning if necessary. Serve the soup hot with your favorite garnishes, such as shredded cheese, sour cream, cilantro, avocado, and tortilla strips.

Servings and Timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stove over medium heat, adding extra broth or water if necessary to adjust the consistency.

FAQs

1. Can I use canned chicken instead of cooked chicken?

Yes, canned chicken can be used as a substitute. However, fresh or rotisserie chicken typically offers better flavor and texture.

2. How can I make this soup vegetarian?

To make this soup vegetarian, simply substitute the chicken with additional beans or lentils and use vegetable broth instead of chicken broth.

3. Can I make this soup in advance?

Absolutely! This soup stores well in the refrigerator for a few days, and the flavors may even improve. You can also freeze it for up to 3 months.

4. What can I add for more heat?

To add more heat, increase the amount of jalapeño, use a spicier chili powder, or add hot sauce to taste.

5. What sides pair well with Southwest Chicken Soup?

Sides like cornbread, tortilla chips, or a simple green salad complement the soup’s bold flavors nicely.

6. Can I use fresh corn instead of frozen corn?

Yes, you can use fresh corn. Just be sure to cook it before adding it to the soup to ensure it softens properly.

7. How do I store leftovers?

Place any leftover soup in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove before serving.

8. Can I make this soup spicier without using jalapeños?

Yes, you can add more chili powder, cayenne pepper, or a dash of hot sauce to increase the spice level.

9. How do I adjust the consistency of the soup?

If you prefer a thinner soup, add more broth or water. For a thicker texture, reduce the liquid by simmering the soup longer.

10. Can I make this soup in a slow cooker?

Yes, you can prepare this soup in a slow cooker. Sauté the aromatics and spices in a pan, then transfer them to the slow cooker along with the rest of the ingredients. Cook on low for 4-6 hours or high for 2-3 hours.

Conclusion

This Southwest Chicken Soup is the perfect cozy meal for any occasion. The combination of tender chicken, beans, corn, and bold spices creates a rich and satisfying dish that is full of southwestern flavors. Whether you’re serving it for a weeknight dinner or as part of a festive spread, this soup is sure to become a family favorite. Customize it with your favorite garnishes, and enjoy a warm, comforting bowl of goodness!