Go Back
As the chill of winter settles in and the days grow shorter, there’s nothing quite as comforting as a hearty bowl of soup. Soups are a staple in many households, offering warmth and sustenance that perfectly complement the colder months. They are versatile, easy to prepare, and can be made in large batches, making them ideal for family dinners or cozy evenings at home. One soup that stands out for its bold flavors and comforting nature is the Hearty and Spicy Southwest Chicken Soup.

Hearty and Spicy Southwest Chicken Soup for Any Occasion

Warm up your winter with a deliciously Hearty and Spicy Southwest Chicken Soup! Packed with vibrant flavors from fresh veggies, aromatic spices, and tender chicken, this soup is perfect for busy weeknights or cozy gatherings. It's easy to make and customizable to suit your taste. Get ready for a comforting dish that not only satisfies but also nourishes. Grab your apron and let's get cooking! #SoupRecipe #SouthwestCuisine #ComfortFood #ChickenSoup #HealthyEating #WinterWarmers #MealPrep
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, diced

2 stalks celery, diced

1 jalapeño, minced (seeds removed for less heat)

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice level)

6 cups chicken broth

2 cups cooked shredded chicken (rotisserie chicken works well)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes (with green chilies for extra flavor)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado, diced (for topping)

Tortilla chips (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic; sauté for about 3-4 minutes until the onion becomes translucent.

    Add the diced red and green bell peppers, carrots, celery, and jalapeño to the pot. Cook for an additional 5 minutes, stirring occasionally.

      Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for about 1 minute until the spices are fragrant.

        Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.

          Add in the shredded chicken, black beans, corn, and diced tomatoes. Season with salt and pepper to taste. Let the soup simmer for at least 20-25 minutes, allowing all flavors to meld together.

            Before serving, squeeze in the lime juice for an extra kick of freshness.

              Ladle the soup into bowls and top with fresh cilantro, diced avocado, and a handful of tortilla chips for added crunch.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8