Southwestern Chicken Soup

Warm up with hearty Southwestern Chicken Soup—packed with tender chicken, veggies, and spices for a satisfying meal.

So, Southwestern Chicken Soup is like a warm hug in a bowl. It's packed with tender chicken, hearty beans, and veggies like corn and peppers—all simmered together in a flavorful broth with a kick of spice.

You've got that perfect balance of savory and smoky flavors, with a hint of heat that wakes up your taste buds. Plus, it's super filling and comforting, making it the ultimate soul-soothing meal for chilly days or whenever you need a little pick-me-up. Trust me, one spoonful and you'll feel like you're cozied up by a crackling fire in a rustic Southwest cabin.

After simmering all those delicious ingredients together, your Southwestern Chicken Soup is ready to serve up some serious comfort. Ladle it into bowls and top it off with a sprinkle of fresh cilantro, a dollop of creamy avocado, and a squeeze of lime for an extra burst of flavor. The aroma alone will have everyone gathering around the table, eager to dig in. It's the kind of soup that warms you from the inside out and leaves you feeling satisfied and content. So go ahead, cozy up with a bowl of this Southwestern delight—it's like a hug for your taste buds.

Prep time: 20 minutes
Cook time: 60 – 80 minutes.
Serves: 8

Ingredients

2 T. extra virgin olive oil
3-4 cloves garlic, roughly chopped
2 lbs. boneless, skinless chicken thighs
Salt and black pepper, to taste
6 c. organic chicken broth, divided
4 ears fresh sweet corn, husked and kernels removed
2 15-oz. cans black beans, rinsed and drained
½ c. fresh tomatoes, chopped
1 small jalapeno pepper, finely diced
2 t. ground cumin
1 T. chili powder
2 t. dried oregano
½ t. cayenne pepper
4 limes, quartered
¼ c. fresh cilantro, chopped

Directions

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.

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.

Add just enough chicken broth to skillet to cover about ⅓ of the chicken thighs. 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. Enjoy!

1. Bread: Crusty bread, rolls, or garlic bread are classic choices for dipping into soup.
2. Salad: A crisp green salad with a tangy vinaigrette offers a refreshing contrast to the warmth of soup.
3. Crackers: Saltines, oyster crackers, or whole-grain crackers add texture and crunch.
4. Grilled Cheese: A gooey grilled cheese sandwich makes for a comforting and satisfying companion to soup.

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