Southwestern Chicken and Vegetable Soup

By using a store-bought rotisserie chicken (or using leftover chicken), this Southwestern Chicken and Vegetable Soup comes together quickly and easily!

I am all about a big bowl of comforting soup, especially in the wintertime.  I told myself I’d try to eat healthier in the new year (I was sooooo bad this holiday season!) and this soup is just that:  nutritious comfort in a bowl.

You can make this recipe even healthier by using low-sodium chicken broth and low sodium diced tomatoes.  Although I loved the flavor of the chili powder and cumin, feel free to adjust the amounts to your personal preference.

Full of chicken, corn, black beans and kale… you just can’t go wrong with this hearty soup.  I love it with tortilla chips or skillet cornbread (YUM!).

Enjoy!

Southwestern Chicken and Vegetable Soup

An easy, hearty and nutritious soup packed full of chicken, vegetables, black beans and southwestern seasonings.

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Course: Soup

Cuisine: Tex-Mex

Keyword: southwestern chicken soup

Prep Time: 5 minutes

Cook Time: 27 minutes

Total Time: 32 minutes

Servings: 6

Author: Amy

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped green bell pepper about 1 medium pepper
• 1 tablespoon minced fresh garlic
• 2 ½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (28 ounce) can diced tomatoes undrained
• 6 cups chicken broth
• 1 (15 ounce) can black beans rinsed and drained
• 2 cups frozen corn kernels
• 3 cups fully cooked shredded chicken
• Salt and black pepper to taste
• 4 cups tightly packed chopped fresh kale
• Lime juice desired amount for topping
• Fresh chopped cilantro for garnish

Instructions

• Heat olive oil over medium heat in a dutch oven or soup pot.  Add onions and bell pepper.  Cook for approximately 6 minutes, or until vegetables are softened, stirring frequently.  Add garlic and cook an an additional 30 seconds, or until fragrant.
• Add chili powder, cumin, tomatoes with juices, chicken broth, black beans, corn and chicken. Season with desired amounts of salt and pepper.  Stir to combine.  Increase heat to medium high and bring to a boil.  Reduce heat to maintain a gentle simmer.  Cover and simmer for 15 minutes.
• Add chopped kale, stir to combine and cook for an additional 5 minutes, or until kale is tender.
• Top with desired amount of lime juice and fresh chopped cilantro when serving.

Notes

Adapted from Eating Well

Nutrition

Calories: 333kcal | Carbohydrates: 40g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 1410mg | Potassium: 1306mg | Fiber: 9g | Sugar: 5g | Vitamin A: 4999IU | Vitamin C: 111mg | Calcium: 174mg | Iron: 6mg

If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

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