This hearty and vibrant chicken soup is packed with vegetables, spices, and tender rotisserie chicken, making it a warming, flavorful option that’s easy to pull together. Loaded with corn, black beans, zucchini, and a hint of chili, it has a rich, savory base that’s enhanced with optional toppings like creamy avocado, crunchy tortilla chips, and cheese. Perfect for a cozy dinner or meal prep, this soup is both satisfying and nourishing—ideal for cool weather or whenever you’re craving a comforting bowl. Enjoy a delicious, wholesome meal with this colorful and filling dish!
Southwest Soup
Ingredients:
- 1 TBS olive oil
- 1 white or yellow onion, chopped
- 1 orange bell pepper, chopped (any color will work!)
- 3 cloves garlic, minced
- 3 tsp chili powder
- 1 tsp cumin
- 2 tsp dried oregano
- 1 can green chilis
- 28 ounce can crushed tomatoes
- 3 cups chicken broth
- 2 cups corn (either frozen or canned)
- 1 zucchini, chopped
- 1 can black beans, rinsed and drained
- 2 cups rotisserie chicken, chopped or shredded
- 1 tsp salt- taste, and add more as needed
Optional toppings:
- Tortilla chips, avocado, cilantro, cheese
Directions:
- In a medium stock pot or dutch oven, heat olive oil over medium heat. Add onions and peppers to the pot, and saute for 3-4 minutes. Add garlic and cook for an additional minute.
- Add chili powder, oregano, cumin, tomatoes, broth, black beans, green chilis and corn. Bring to a boil, and simmer for 5 minutes
- Add 1 tsp of salt, taste and add more if needed. Stir in chicken and zucchini. Simmer for at least 15 minutes or longer.
- Remove from heat, and top with avocado, tortilla chips and cheese if desired.
- Enjoy!
Click HERE for a Downloadable Recipe Card!
Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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