Southwestern Chicken Soup Recipes

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SOUTHWESTERN CHICKEN SOUP



Southwestern Chicken Soup image

This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 10 servings.

Number Of Ingredients 12

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

  • In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts :

SOUTHWESTERN CHICKEN SOUP



Southwestern Chicken Soup image

This top-rated Southwestern Chicken Soup is a great way to use up leftover chicken. The creamy chunks of avocado add a richness that's unusual to find in most chicken soups. GOOD TO KNOW: Make this healthy soup a little healthier with whole grain rice. Beans and rice are a complete source of protein.

Provided by ElizabethKnicely

Categories     Clear Soup

Time 35m

Yield 6 servings of 1 2/3 cups soup and 1 lime wedge, 6 serving(s)

Number Of Ingredients 15

cooking spray
1 cup chopped onion
3 garlic cloves, minced
6 cups reduced-sodium fat-free chicken broth
1/4 cup uncooked white rice
1 teaspoon ground cumin
1 (16 ounce) can great northern beans, rinsed and drained
3 cups chopped chopped skinless boneless rotisserie chicken breasts
1/2 cup coarsely chopped fresh cilantro
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup chopped seeded tomatoes
3/4 cup diced peeled avocado (about 1 medium)
1 tablespoon fresh lime juice
6 lime wedges

Steps:

  • Heat a large saute pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and saute 3 minutes.
  • Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes.
  • Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
  • Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.

Nutrition Facts : Calories 151.8, Fat 3.3, SaturatedFat 0.5, Sodium 104.2, Carbohydrate 25.9, Fiber 6.8, Sugar 2.3, Protein 6.7

SKILLET SOUTHWESTERN CHICKEN SOUP



Skillet Southwestern Chicken Soup image

This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. -Terri Stevens, Ardmore, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings (1 quart).

Number Of Ingredients 13

2 tablespoons olive oil
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Optional: Plain yogurt and minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.

Nutrition Facts : Calories 302 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1106mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.

EASY SOUTHWESTERN CHICKEN SOUP



Easy Southwestern Chicken Soup image

A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!

Provided by VickiS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 12

Number Of Ingredients 8

32 ounces chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (14 ounce) can petite diced tomatoes
2 (6 ounce) cans chunk white chicken, drained
1 tablespoon minced garlic
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g

SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! -Will Smith, Beebe, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 14

1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces
2 teaspoons canola oil
1 small sweet red pepper, finely chopped
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium lime, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and chopped
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 small tomato, peeled, seeded and chopped
2 green onions, sliced

Steps:

  • In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.

Nutrition Facts : Calories 199 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 621mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges

SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

This is a recipe I adapted from a Betty Crocker recipe. You can cut back on the Cajun seasoning if desired or for the more adventuresome add some fresh chiles to taste near the end of cooking time.

Provided by Kate in Ontario

Categories     Lunch/Snacks

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, cut in 1 inch pieces
2 stalks celery, cut in bite sized pieces
1 large onion, chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups low-fat chicken broth
1 (14 1/2 ounce) can red kidney beans, drained and rinsed
1 (14 1/2 ounce) can corn, drained
1 -2 tablespoon cajun seasoning
2 tablespoons chopped fresh cilantro
tortilla chips, slightly crushed

Steps:

  • Mix all ingredients together.
  • Place in crock pot and cook covered on low for 7-8 hours.
  • Ladle in bowls and add garnish if desired.

Nutrition Facts : Calories 291.1, Fat 2.4, SaturatedFat 0.5, Cholesterol 43.9, Sodium 360.9, Carbohydrate 44.1, Fiber 9.4, Sugar 8.6, Protein 27.1

SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

Make and share this Southwest Chicken Soup recipe from Food.com.

Provided by chef 1026044

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

Steps:

  • Heat oil to medium in large soup pot.
  • Brown meat, onion, garlic and spices.
  • Add all canned ingredients and bring to low boil.
  • Reduce heat and simmer 15 minutes.
  • Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
  • Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

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