Southwest-Style Chicken Soup Recipe
This chicken soup recipe is loaded with flavors of the Southwest with chunky chicken, fire roasted tomatoes, roasted poblanos, corn, black beans and spices.
Servings: 4
Calories: 422kcal
Ingredients
- 6 poblano peppers
- 1 tablespoon olive oil
- 1 pound chicken breast or chicken thighs or both!, rough chopped
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 4 cloves garlic chopped
- 1 1/2 tablespoons southwest seasoning blend see the recipe notes for a homemade version and alternatives
- 28 ounces fire roasted tomatoes 2 14-ounce cans
- 1 can black beans
- 8 ounces corn
- 2 cups chicken broth or more as desired for a thinner soup
- FOR SERVING: Fresh chopped green onion, spicy chili flakes or red pepper flakes
Instructions
- First, roast the poblano peppers. Set your oven to broil. Set the poblano peppers onto a lightly oiled baking sheet. Broil them for 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and cool slightly. Peel off the skins, rough chop then set them aside.
- Next, heat the oil in a large pot. Add the onion and jalapeno pepper. Cook them down for 5 minutes to soften.
- Rough chop the chicken so it is nice and chunky. Season it with 1/2 tablespoon southwest seasoning blend, then cook the chicken in the pot, stirring, until it is mostly cooked through, 5-6 minutes.
- Stir in the garlic and remaining southwest seasonings and cook another minute, until you can smell that gorgeous garlic.
- Stir in the roasted poblano peppers, fire roasted tomatoes, black beans, corn, chicken broth, and chopped chicken.
- Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors develop. You can simmer longer if you'd like. I often simmer for 1 hour.
- Serve the chunky chicken soup in bowls and garnish with fresh chopped green onions and red pepper flakes.
Notes
Slow Cooker Version: Once the garlic is cooked, add everything to a slow cooker and cook on low for 3-4 hours, or on high for 1-2 hours, until everything is cooked through and nice and hot.
Southwest Seasonings: Use your favorite store bought blend, or use the following: 2 teaspoons chili powder (ancho powder is GREAT here), 1 teaspoon cayenne, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon cumin, salt and black pepper to taste.
Chicken Broth. Add extra for a thinner soup. Use less for a thicker stew.
Fixings & Toppings: Try this with shredded cheese and/or a dollop of sour cream or Mexican crema.
Nutrition
Calories: 422kcal | Carbohydrates: 51g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 483mg | Potassium: 1302mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2968IU | Vitamin C: 160mg | Calcium: 125mg | Iron: 5mg