Southwest Chicken Soup
A hearty and flavorful soup packed with chicken, beans, and spices.
Equipment
- Dutch oven For cooking the soup.
Ingredients
Main Ingredients
- 2 tablespoons canola or vegetable oil
- 1 cup diced sweet yellow onion
- 1 medium red bell pepper, seeded and diced
- 1 medium jalapeno pepper, seeded and diced
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 14 ounces canned fire roasted diced tomatoes, undrained
- 14 ounces canned small white beans (navy beans), rinsed and drained
- 14 ounces canned black beans, rinsed and drained
- 2 cups chopped fully cooked chicken (rotisserie chicken works great)
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon coriander
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon freshly ground black pepper (or to taste)
- 0.25 teaspoon cayenne pepper (or to taste)
- 4 ounces cream cheese (⅓ less fat or regular), softened and cut into small pieces
- 1 cup frozen corn
- 1 medium lime, juiced
Instructions
- In a Dutch oven, heat the oil over medium heat. Add the diced onion, red bell pepper, and jalapeno pepper. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Sprinkle the flour over the vegetable mixture and stir for another minute or two to cook the flour slightly.
- Gradually pour in the chicken broth, stirring continuously until the mixture is smooth and slightly thickened.
- Add the diced tomatoes (with their juice), rinsed beans, chopped chicken, and all the seasonings. Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat, cover the pot, and let it simmer for 15 minutes.
- Remove the lid and add the cream cheese pieces. Stir until completely melted and the soup is smooth.
- Add the frozen corn and cook uncovered for an additional 2 to 3 minutes.
- Squeeze in the lime juice, then remove from heat. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the soup in bowls and top with your favorite toppings.
Notes
For a spicier kick, add more cayenne pepper or hot sauce. This chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well!