Southwest Chicken Black Bean Soup

Warm, hearty, and bursting with bold flavors, this Southwest Chicken Black Bean Soup is a comforting, protein-packed dish perfect for busy weeknights or cozy weekends. Tender, shredded chicken pairs perfectly with vibrant veggies like bell peppers, frozen corn, and black beans, all simmered in a spiced broth infused with chili powder, smoked paprika, and cumin. A hint of fresh lime juice and a sprinkle of chopped cilantro add a zesty, fresh touch to this richly seasoned soup. Ready in under an hour, this gluten-free, one-pot wonder is as nutritious as it is delicious! Serve it with crunchy tortilla chips and melty shredded cheese for a customizable, southwestern-inspired feast the whole family will love.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces chicken breasts (boneless, skinless)
• 1 medium yellow onion (diced)
• 3 pieces garlic cloves (minced)
• 1 medium red bell pepper (diced)
• 1 medium green bell pepper (diced)
• 2 cups canned black beans (drained and rinsed)
• 1 15-ounce can canned diced tomatoes (with juices)
• 4 cups chicken broth
• 1 cup frozen corn kernels
• 1.5 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 whole lime (juiced)
• 0.25 cup fresh cilantro (chopped)
• 1 cup tortilla chips (optional, for serving)
• 0.5 cup shredded cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear the chicken for 3-4 minutes per side until browned. Remove from the pot and set aside.

Step 3

In the same pot, add the diced onion, garlic, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until softened.

Step 4

Stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the black beans, diced tomatoes (with juices), chicken broth, and frozen corn to the pot. Stir to combine.

Step 6

Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir it into the soup.

Step 8

Simmer for an additional 5 minutes to allow the flavors to meld. Stir in the lime juice and chopped cilantro just before serving.

Step 9

Serve the soup hot, garnished with tortilla chips and shredded cheese, if desired. Enjoy!

Nutrition Facts

Serving size	(3223.0g)

Amount per serving	% Daily Value*
Calories	2597.1

Total Fat 93.7g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 355.8mg	0%
Sodium 7470.9mg	0%
Total Carbohydrate 266.7g	0%
Dietary Fiber 56.6g	0%
Total Sugars 47.0g
Protein 190.1g	0%

Vitamin D 57.2IU	0%
Calcium 998.7mg	0%
Iron 23.8mg	0%
Potassium 5564.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 28.5%

Carbs: 39.9%