10 Minute Southwest Chicken Soup
Loaded with Mexican flavors, this is a slightly spicy soup with generous chunks of tomatoes, corn, black beans, and chicken.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains dairy
dairy free
pescatarian
- 1/8 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon cumin
- 4 cups chicken broth or (2) 14 ounce cans
- 1 1/2 cups frozen corn or (1) 14 ounce can, drained
- 1 1/2 cups cooked black beans or (1) 14 ounce can, drained and rinsed
- (2) 10 ounce cans of tomatoes with green chiles use a mild version for almost no heat
- 4 cup diced chicken
- optional: 1 cup shredded cheese i used a mexican cheese blend
- Carbohydrate 36.5680525 g
- Cholesterol 1088 mg
- Fat 219.5443425 g
- Fiber 10.1361622612476 g
- Protein 279.606703125 g
- Saturated Fat 62.7298830208333 g
- Serving Size 1 1 serving (1645g)
- Sodium 1170.62999166667 mg
- Sugar 26.4318902387524 g
- Trans Fat 18.8078162083333 g
- Calories 3295 calories
Place two chicken fillets on a plate and warm them in the microwave for about 45 seconds. They should be barely softened and still mostly frozen in the center. (The idea is to get them just soft enough to cut into chunks.) While the chicken is warming, combine all the other ingredients in a medium size saucepan. Bring to a boil and then reduce to medium high heat. Cut the first two chicken fillets into 1/2" pieces and warm the other two fillets the same way. Add the chopped chicken to the soup and stir to combine. Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and top with shredded cheese. Enjoy!
