Southwest Chicken Soup
Loaded with black beans, corn, chicken, diced tomatoes with green chiles, and seasoned to perfection, this 20 minute soup recipe is perfect for busy weeknights.
Servings 6
Ingredients
Soup Ingredients
- 2 cups frozen corn kernels
- 1 15 oz can black beans drained and rinsed
- 1 10 oz can diced tomatoes and green chiles such as Rotel
- 4 cups chicken stock
- 1/4 cup BBQ sauce optional
- 2 teaspoons garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper optional
- 2 cups shredded chicken
Optional Toppings
- shredded cheese
- sliced jalapeno peppers
- tortilla strips
- sour cream
- chopped fresh cilantro
Instructions
- In a large pot over high heat, combine all the soup ingredients except the chicken. Bring to a boil.2 cups frozen corn kernels, 1 15 oz can black beans, 1 10 oz can diced tomatoes and green chiles, 4 cups chicken stock, 1/4 cup BBQ sauce, 2 teaspoons garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper
- Reduce the heat to medium-high, and add in the chicken.2 cups shredded chicken
- Cook for 5-8 minutes more. Taste and adjust seasoning as desired.
- Serve hot with desired toppings.shredded cheese, sliced jalapeno peppers, tortilla strips, sour cream, chopped fresh cilantro
