Description
A comforting and flavorful Creamy Southwest Chicken Soup that is easy to make and perfect for chilly days. This one-pot soup is packed with shredded chicken, black beans, corn, and creamy goodness, with a hint of spice to warm you up.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additions:
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies
- 4 cups chicken broth
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- juice of 1 lime
- chopped fresh cilantro and shredded cheese for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté onion until softened.
- Add aromatics and spices: Stir in garlic, bell peppers, cumin, chili powder, smoked paprika, salt, and black pepper; cook until fragrant.
- Incorporate main ingredients: Add chicken, black beans, corn, tomatoes, and broth; simmer for 10–15 minutes.
- Make it creamy: Reduce heat, melt in cream cheese, then add heavy cream and lime juice; stir until creamy.
- Serve: Garnish with cilantro and cheese if desired.
Notes
- For added heat, include jalapeño or hot diced tomatoes.
- Substitute half-and-half for a lighter version.
- Slow cooker adaptation: add dairy at the end.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 95mg
