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Zesty Southwest Chicken and Vegetable Soup

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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://tastyera.com/zesty-southwest-chicken-and-vegetable-soup/