Cozy up with a bowl of this Healthy Southwest Chicken Soup! Peppers and onions are sautéed and mixed with a homemade southwest seasoning, fire roasted tomatoes, pinto and black beans, charred corn and chicken. Serves 8+ in under an hour!

Healthy Southwest Chicken Soup l SimplyScratch.com l SimplyScratch.com #healthy #southwest #chicken #soup #light #homemade

Another day and another soup for your soul.

It’s one of the only things I want to make these days. I crave bowls of comfort or carbs. There’s no in-between. Trying to conjure up recipes consisting of mostly canned goods isn’t a impossible task, luckily I stock up on weeks ago (years, even) now I’m trying to make the most of my pantry ingredients while not trying to use all my pantry ingredients. Know what I mean?

The struggle is real.

Healthy Southwest Chicken Soup l SimplyScratch.com l SimplyScratch.com #healthy #southwest #chicken #soup #light #homemade

Luckily this soup calls for just a few yet pretty basic pantry ingredients; beans, fire-roasted tomatoes, homemade southwest seasoning and broth. However there are a few fresh ingredients as well. And if you have frozen corn on hand, I highly suggest thawing it and charring it in a dry skillet for that extra flavor. SO good.

To Make This Southwest Chicken Soup You Will Need:

  • olive oil spray
  • yellow onion
  • green pepper
  • kosher salt
  • jalapeno
  • garlic
  • pinto beans
  • black beans
  • crushed fire-roasted tomatoes
  • shredded cooked chicken
  • sweet corn
  • southwest seasoning
  • lime juice, plus wedges for serving
  • avocado, for serving
  • cilantro, for serving
  • tortilla strips or chips, for serving

Into a large dutch oven add; 1 teaspoon olive oil, 1 chopped medium yellow onion, 3/4 cup diced green bell pepper, 1 jalapeño – seeded and diced, 4 cloves minced garlic with a pinch of kosher salt. Stir and cook on medium-low heat until the vegetables are tender and onions are golden in spots. About 8 minutes.

Next, add 2 tablespoons southwest seasoning.

Toss to combine and cook 1 minute.

To the peppers and onions add; 1 (28 ounce) can crushed fire-roasted tomatoes, 2 cups shredded cooked chicken, 1 cup charred sweet corn, 1 can (rinsed and drained) black beans and pinto beans.

Pour in 1 quart (4 cups) low-sodium chicken broth.

Lastly, add the remaining can (including liquids in the can) to a mini food processor, and run until smooth. Transfer the creamy pinto beans to the soup and stir to combine.

Cover and bring the soup to a low boil. Reduce to medium low, simmering for 30 to 40 minutes.

Squeeze in the juice of 1 lime and season with kosher salt to taste.

Healthy Southwest Chicken Soup l SimplyScratch.com l SimplyScratch.com #healthy #southwest #chicken #soup #light #homemade

Serve this healthy southwest chicken soup ladled into bowls and topped with sliced avocado, cilantro and tortilla strips – if desired.

I like mine with extra lime juice.

Healthy Southwest Chicken Soup l SimplyScratch.com l SimplyScratch.com #healthy #southwest #chicken #soup #light #homemade

Light and healthy with robust spices. There’s lots of delicious texture with nothing to feel guilty about. 

Healthy Southwest Chicken Soup l SimplyScratch.com l SimplyScratch.com #healthy #southwest #chicken #soup #light #homemade

Enjoy! And if you give this Healthy Southwest Chicken Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Healthy Southwest Chicken Soup l SimplyScratch.com l SimplyScratch.com #healthy #southwest #chicken #soup #light #homemade

Healthy Southwest Chicken Soup l SimplyScratch.com l SimplyScratch.com #healthy #southwest #chicken #soup #light #homemade
Yield: 8+

Southwest Chicken Soup

Cozy up with a bowl of this Healthy Southwest Chicken Soup! Peppers and onions are sautéed and mixed with a homemade southwest seasoning, fire roasted tomatoes, pinto and black beans, charred corn and chicken. Serves 8+ in under an hour!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

FOR THE SOUP:

  • 1 teaspoon extra light olive oil
  • 1 medium yellow onion, diced
  • 3/4 cup diced green bell pepper
  • 1 large jalapeño, seeded and ribs removed for less heat
  • 4 cloves fresh garlic, minced
  • kosher salt
  • 2 tablespoons southwest seasoning
  • 1 (28 ounce) can crushed fire-roasted tomatoes
  • 2 cups shredded cooked chicken, plus any cooking liquids* (see notes)
  • 1 cup charred corn**(see notes)
  • 1 (15 ounce) can pinto beans, pureed with liquids***(see notes)
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 quart (4 cups) low-sodium chicken broth
  • juice of 1/2 a lime

FOR SERVING:

  • sliced avocado
  • chopped cilantro
  • tortilla strips or chips
  • lime wedges

Instructions

  1. In a large dutch oven add the olive oil, onion, bell pepper, jalapeño, minced garlic with a pinch of kosher salt.
  2. Stir and cook on medium-low heat until the vegetables are tender and onions are golden in spots. About 8 minutes.
  3. Next, add 2 tablespoons southwest seasoning, stir and cook 1 minute.
  4. To the peppers and onions add; crushed fire-roasted tomatoes, shredded chicken, charred sweet corn, black beans and pinto beans.
  5. Pour in 1 quart (4 cups) low-sodium chicken broth.
  6. Lastly, add the pureed pinto beans (see notes) to the soup and stir to combine.
  7. Cover and bring the soup to a low boil. Reduce to medium low, simmering for 30 to 40 minutes.
  8. Squeeze in the juice of 1 lime and season with kosher salt to taste.
  9. Ladle the soup into bowls and top with sliced avocado, cilantro and tortilla strips – if desired.

Notes

*earlier in the week, I slow cooked a whole chicken to use in recipes throoughout the week. I add 1 carrot, celery and onion into my slow cooker. Add the whole chicken, pour over 1 cup broth and season with poultry seasoning and kosher salt. Then I cook it on low for 6 to 8 hours or high for around 4 hours. I remvoe the chicken to a cutting board and shred the chicken before freezing. Then drain the fat from cooking liquids and save them to add to the soup. If using a rotisserie chicken, you won't have any cooking liquids, that's fine you can add an extra 1 and 1/2 cups of broth or water.

** thaw corn and add to a dry skillet that has been preeheated on medium-high heat. Spread in an even layer and cook undisturbed for 3 to 4 minutes or until a char forms.

*** in your mini food processor or blender, add 1 entire can of pinto beans, with their liquids, and puree until smooth. This will help thicken up the soup a smidge with out adding a ton of calories.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1 generous cup

Amount Per Serving: Calories: 303Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 356mgCarbohydrates: 34gFiber: 7gSugar: 6gProtein: 17g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.