Southwest Chicken Soup
Make use of pantry staples to create this easy one pot Southwest Chicken Soup - perfect recipe for cozy nights! Loaded with all the favorite southwestern flavors like salsa, red enchilada sauce, Rotel, corn, beans and taco seasoning.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1½ pounds boneless skinless chicken breast (about 3-4 chicken breasts)
- 1 small yellow onion finely diced
- 2 garlic cloves (minced or pressed, paste, or chopped from a jar)
- 2 cups chicken stock
- 1 can (15 oz) corn drained
- 1 can (15 oz) black beans drained & rinsed
- 1 can (10 oz) Rotel
- 1 can (10 oz) red enchilada sauce
- 1 cup salsa
- 1 tablespoon taco seasoning
- 1 lime juiced
Instructions
- Prep : Cut the chicken breasts into small bite-sized pieces, about 1/2-inch or up to 1-inch.
- Heat the oil in a large pot, over medium-high heat. Add the chicken chunks and finely diced onion into the pot. Cook, while stirring occasionally, until the chicken is browned on the outside. Add in the garlic cloves and cook for an additional 30 seconds or until fragrant. * The chicken does not have to be cooked through but it should be almost cooked through to the proper temperature. The important part is to get that nice sear/brown on the outside.1 tablespoon extra-virgin olive oil, 1½ pounds boneless skinless chicken breast, 1 small yellow onion, 2 garlic cloves
- Add the rest of the ingredients into the soup pot. Turn the heat up and bring to a boil.2 cups chicken stock, 1 can (15 oz) corn, 1 can (15 oz) black beans, 1 can (10 oz) Rotel, 1 can (10 oz) red enchilada sauce, 1 cup salsa, 1 tablespoon taco seasoning, 1 lime
- Once boiling, reduce the heat to low-medium heat and cover the pot with a lid. Allow the soup to simmer for 15-20 minutes.
- Ladle soup into bowls and top with your favorite toppings!
Notes
Taco Seasoning : If you don't want to use just 1 tablespoon from a packet of taco seasoning, do this instead - 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder (or 1/2 teaspoon for less spice).
Chicken Stock or Broth : Chicken stock is more flavorful which is why the recipe calls for it. If you are using chicken broth, and especially if you use reduced-sodium chicken broth, you will want to add some salt to the soup. Taste at the end and decide if you want more. The recipe has been tested with regular salted chicken stock.
Nutrition
Calories: 390kcal | Carbohydrates: 46g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 981mg | Potassium: 1142mg | Fiber: 11g | Sugar: 11g | Vitamin A: 851IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg
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