Name: Home Kitchen Healthy Southwest Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Tex Mex
Ingredients: 1 teaspoon olive oil (extra light); 1 medium yellow onion (diced); 3/4 cup green bell pepper (diced); 1 large jalapeño (seeded and ribs removed for less heat); 4 cloves garlic (minced); kosher salt; 2 tablespoons southwest seasoning; 28 ounces canned crushed fire-roasted tomatoes; 2 cups shredded cooked chicken (plus any cooking liquids* (see notes)); 1 cup charred corn (see notes); 15 ounces canned pinto bean (pureed (see notes)); 15 ounces canned pinto beans (drained and rinsed); 15 ounces canned black beans (drained and rinsed); 4 cups low-sodium chicken broth ((or 1 quart)); 1/2 lime (juiced); sliced avocado; chopped cilantro; tortilla strips or chips; lime wedges

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

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.

Luckily this soup calls for simply a few yet pretty basic pantry ingredients; beans, fire-roasted tomatoes, from-scratch 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. Deeply good.

For this Southwest Chicken Soup Set out:

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 drained can of pinto to a mini food processor, and pulse until smooth. Transfer the blended 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.

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.

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