Your family won’t say “Soup again??” when you make Southwestern Chicken Soup. It’s loaded with great flavors that really work together so nicely.
This delicious Southwestern Chicken Soup is nice and light, and is a great option for cool days. The best part is that it’s fairly quick to make, and you probably already have the ingredients in your pantry and freezer.
Oh, and did I mention it’s a one pan meal? Yep, you won’t be left with a ton of dishes to do.
Southwestern Chicken Soup
Links may be commissioned. Thanks for supporting our site by shopping through them.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 2 T. extra virgin olive oil
- 4 cloves garlic, roughly chopped
- 2 lbs. boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 6 c. organic chicken broth, divided
- 10 oz frozen corn (one small bag)
- 2 15-oz. cans black beans, rinsed and drained
- ½ c. fresh tomatoes, chopped
- 1 small jalapeno pepper, finely diced - optional
- 2 t. ground cumin
- 1 T. chili powder
- 2 t. dried oregano
- ½ t. cayenne pepper
- 4 limes, quartered
- ¼ c. fresh cilantro, chopped
- Heat olive oil and garlic in a large, high-sided skillet over medium-high heat. Sauté garlic until golden brown, about 4-5 minutes. Remove browned garlic with a slotted spatula and discard.
- Season both sides of chicken breasts with salt and black pepper. Add chicken to hot skillet and brown on both sides, approximately 3-4 minutes per side.
- Add just enough chicken broth to skillet to cover about 1/3 of the chicken. Cover and reduce heat to medium-low. Simmer until chicken is pull-apart tender, approximately 40-45 minutes.
- Once tender, carefully shred chicken with 2 forks while still in the skillet.
- Add corn kernels, black beans, chopped tomatoes, jalapeno pepper, cumin, chili powder, oregano, and cayenne pepper to skillet and top off with remaining chicken stock. Stir to combine and season with additional salt and black pepper, to taste.
- Increase heat to medium and simmer until heated through, approximately 15 minutes.
- If time permits, simmer longer to give flavors more time to mingle.
- Remove from heat and stir in juice from 2 whole limes and fresh cilantro.
- Serve immediately with remaining lime wedges.
See how simple this Southwestern Chicken Soup really is to make? You could even make it after work, since most of the cook time is passive. It’s a great accompaniment to Taco Tuesdays, too.
Like this recipe? Don’t forget to pin for later, or share on social media.