Hearty Southwest Chicken Soup
A cozy, hearty soup packed with tender chicken, beans, and charred corn in a smoky, fire-roasted tomato broth. It's a satisfying one-pot meal that's quick enough for any weeknight.
Equipment
- Large Dutch oven or soup pot
Ingredients
FOR THE SOUP:
- 1 teaspoon olive oil
- 1 medium yellow onion, chopped
- 3/4 cup green bell pepper, chopped
- 1 large jalapeño, minced
- 4 cloves garlic, minced
- kosher salt to taste
- 2 tablespoons southwest seasoning
- 28 ounces canned crushed fire-roasted tomatoes
- 2 cups shredded cooked chicken
- 1 cup charred corn frozen or canned
- 15 ounces canned pinto bean, pureed
- 15 ounces canned pinto beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1/2 lime, juiced
FOR SERVING:
- sliced avocado
- chopped cilantro
- tortilla strips or chips
- lime wedges
Instructions
Build the Flavor Base
- Set a large Dutch oven or soup pot over medium-low heat and add the olive oil. Add the chopped onion, bell pepper, minced jalapeño, and minced garlic with a pinch of kosher salt. Cook for about 8 minutes, stirring occasionally, until the vegetables are tender and the onion is soft.
- Sprinkle in the southwest seasoning and stir constantly for 1 minute until fragrant. This blooms the spices and deepens their flavor.
Add the Smoky Core
- Pour in the crushed fire-roasted tomatoes, scraping up any browned bits from the bottom of the pot.
- Add the shredded chicken, charred corn, drained black beans, drained whole pinto beans, and the pureed pinto beans. Pour in the chicken broth and stir until everything is well combined.
Simmer Until Rich and Hearty
- Bring the soup to a low boil, then reduce the heat to medium-low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld together.
Finish and Serve
- Turn off the heat and stir in the fresh lime juice. Taste and adjust seasoning with more salt if needed.
- Ladle the hot soup into bowls. Garnish with your favorite toppings like sliced avocado, fresh cilantro, tortilla strips, and extra lime wedges.
Notes
Thickener Secret: Pureeing one can of pinto beans is the key to creating a creamy texture naturally, without adding any flour or heavy cream.
Gentle Simmer: Avoid boiling the soup vigorously after adding the chicken. A low, gentle simmer keeps the chicken tender and prevents it from becoming tough or stringy.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
Spice Level: For a milder soup, be sure to remove the seeds and ribs from the jalapeño. For more heat, leave a few seeds in or add a pinch of cayenne pepper with the other seasonings.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.