Zesty Southwest Chicken and Vegetable Soup

Zesty Southwest Chicken and Vegetable Soup is a lively, flavor-packed dish brimming with tender chicken, colorful vegetables, black beans, and corn, all simmered in a smoky-spicy broth with Southwest-inspired seasonings. It’s a wholesome, one-pot meal perfect for weeknight dinners or cozy weekends.

Why You’ll Love This Recipe

This soup is both nourishing and full of personality, with a balance of savory, tangy, and mildly spicy notes. The combination of chicken, beans, vegetables, and spices makes it hearty yet light enough for any season. It’s quick to prepare, freezer-friendly, and easy to customize with your favorite toppings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Olive oil
• Onion, diced
• Garlic, minced
• Red bell pepper, diced
• Corn kernels (fresh, frozen, or canned)
• Black beans, drained and rinsed
• Diced tomatoes with green chilies (canned)
• Chicken broth
• Ground cumin
• Chili powder
• Smoked paprika
• Salt
• Black pepper
• Fresh lime juice
• Fresh cilantro for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
2. Stir in minced garlic and diced bell pepper, cooking for 2–3 minutes.
3. Add chicken breasts, corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is cooked through.
5. Remove chicken from the pot, shred with two forks, and return to the soup.
6. Stir in fresh lime juice, taste for seasoning, and adjust if needed.
7. Serve hot, garnished with fresh cilantro.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add diced zucchini or carrots for extra vegetables.
• Use rotisserie chicken to cut down on cooking time.
• Make it spicy with jalapeños or cayenne pepper.
• Replace black beans with pinto beans for a different flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. This soup also freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, thighs add extra juiciness and flavor.

2. Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or high for 3–4 hours.

3. Can I use cooked chicken?

Yes, add it during the last 10 minutes of cooking.

4. How do I make it creamier?

Stir in a splash of cream or a dollop of sour cream before serving.

5. Can I omit the beans?

Yes, but replace with more vegetables or grains.

6. How spicy is this recipe?

It’s mildly spicy; adjust chili powder to taste.

7. Can I use vegetable broth instead?

Yes, it works fine for a slightly lighter flavor.

8. Can I add rice or quinoa?

Yes, add cooked rice or quinoa just before serving.

9. What toppings go well with this soup?

Avocado, shredded cheese, tortilla strips, or jalapeño slices.

10. Can I freeze this soup?

Yes, it freezes very well; just cool completely before freezing.

Conclusion

Zesty Southwest Chicken and Vegetable Soup is a bold, comforting dish that’s easy to make and full of hearty goodness. With its vibrant vegetables, tender chicken, and warm Southwest spices, it’s a perfect meal to enjoy fresh or from the freezer any time you crave a nourishing bowl of flavor.

Zesty Southwest Chicken and Vegetable Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and satisfying soup made with tender beef, hearty black beans, sweet corn, and juicy tomatoes, simmered in a flavorful broth with spices for a wholesome and comforting meal.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hr
• Yield: 6 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, heat olive oil over medium-high heat. Add beef and sear until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, and bell pepper for 3–4 minutes until softened.
3. Return beef to the pot, then stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to release flavors.
4. Add black beans, corn, diced tomatoes, and beef broth. Bring to a boil, then reduce heat and simmer for 45–50 minutes, or until beef is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro if desired.

Notes

• For a thicker soup, mash some of the beans before adding them.
• Use ground beef for a quicker cooking version.
• Pairs well with crusty bread or warm tortillas.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 310
• Sugar: 5 g
• Sodium: 640 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 8 g
• Protein: 25 g
• Cholesterol: 60 mg