Ingredients:
1 lb boneless, skinless chicken breast or thighs, diced
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper (red or green), diced
1 cup corn kernels (fresh, frozen, or canned, drained)
1 can (15 oz) diced tomatoes (with or without green chilies)
1 can (15 oz) black beans, drained and rinsed
1 cup low-sodium chicken broth
1 cup water
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt (to taste)
1/4 tsp black pepper (to taste)
1 cup fresh cilantro, chopped (optional, for garnish)
Juice of 1 lime (optional, for added brightness)
Instructions:
Cook the Chicken:
Heat the olive oil in a large pot over medium heat.
Add the diced chicken and cook until it is no longer pink and fully cooked, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
Add Ingredients:
Return the cooked chicken to the pot.
Stir in the corn, diced tomatoes, black beans, chicken broth, and water.
Add the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Stir to combine.
Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low.
Let the soup simmer for 20-30 minutes, allowing the flavors to meld together.
Finish and Serve:
If using, stir in the chopped cilantro and lime juice just before serving for added freshness and brightness.
Taste and adjust seasoning if needed.
Serve:
Ladle the soup into bowls and enjoy hot.
This Southwest Chicken Soup is flavorful and satisfying, making it a great option for a light, nutritious meal.
