Southwestern Chicken Soup

This delicious, one-skillet southwestern chicken soup packs a ton of flavor into every bite. Adding some fresh lime juice and cilantro right before serving really brightens the flavors and pulls them all together. This classic chicken soup makes a great appetizer, or pair it with a crisp, green side salad for a light, yet satisfying meal.

Ingredients for this Recipe :

• 2 tbsp extra virgin olive oil
• 3-4 cloves garlic, roughly chopped
• 2 lbs. boneless, skinless chicken thighs
• Salt and black pepper, to taste
• 6 cup organic chicken broth, divided
• 4 ears fresh sweet corn, husked and kernels removed
• 2 [15-oz.] cans black beans, rinsed and drained
• 1/2 cup fresh tomatoes, chopped
• 1 small jalapeno pepper, finely diced
• 2 tsp ground cumin
• 1 tbsp chili powder
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 4 limes, quartered
• 1/4 cup fresh cilantro, chopped

How to Make Southwestern Chicken Soup :

Step One:

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.

Step Two:

Unroll chicken thighs and season both sides with salt and black pepper, to taste. Add chicken to hot skillet and brown on both sides, approximately 3-4 minutes per side.

Step Three:

Add just enough chicken broth to the skillet to cover about 1/3 of the chicken thighs. Cover and reduce heat to medium-low. Simmer until chicken is pull-apart tender, approximately 40-45 minutes.

Step Four:

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.

Step Five:

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 this chicken soup immediately with the remaining lime wedges. Enjoy!

Other Soup Recipes –

Sausage potato soup recipe – Tuscan Sausage and Potato Soup

Chicken marsala soup recipe – Chicken Marsala Soup

Chicken bean soup recipe – Tex-Mex Chicken and Black Bean Soup

Chicken soup recipe – Instant Pot Chicken and Wild Rice Soup

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Southwestern Chicken Soup

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Soup – American, Mexican

Serves: 8

Prep Time: 20 minutes – Cooking Time: 60 – 80 minutes – Total Time: 80 – 100 minutes

Delicious southwestern chicken soup recipe, easily made with beans, chicken, sweet corn, tomatoes, and spices. You can serve this one-skillet chicken soup with a green side salad for a light meal.

Ingredients

• 2 tbsp extra virgin olive oil
• 3-4 cloves garlic, roughly chopped
• 2 lbs. boneless, skinless chicken thighs
• Salt and black pepper, to taste
• 6 cup organic chicken broth, divided
• 4 ears fresh sweet corn, husked and kernels removed
• 2 [15-oz.] cans black beans, rinsed and drained
• 1/2 cup fresh tomatoes, chopped
• 1 small jalapeno pepper, finely diced
• 2 tsp ground cumin
• 1 tbsp chili powder
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 4 limes, quartered
• 1/4 cup fresh cilantro, chopped

Instructions

1

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.

2

Unroll chicken thighs and season both sides with salt and black pepper, to taste. Add chicken to hot skillet and brown on both sides, approximately 3-4 minutes per side.

3

Add just enough chicken broth to the skillet to cover about 1/3 of the chicken thighs. Cover and reduce heat to medium-low. Simmer until chicken is pull-apart tender, approximately 40-45 minutes.

4

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.

5

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. Enjoy!