Photo of Southwestern Chicken Soup by WW

Southwestern Chicken Soup

Total Time
37 min
12 min
25 min
Classic Tex‐Mex ingredients—including jalapeño, lime, corn, and avocado—give this soup bold flavour without a lot of fuss. Cutting the chicken breast into small bite‐size pieces cuts down on cooking time.


Olive oil

2 tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), small, small, green variety, chopped

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic clove(s)

2 clove(s), large, minced

Chili powder

1 tbsp(s)

Ground cumin

2 tsp(s)

Fat-free reduced sodium chicken broth

29 oz, 2 (14 1/2-oz can)

Canned diced tomatoes

14½ oz

Cooked frozen corn kernels on cob

1 cup(s), or fresh

Fresh lime juice

1 tbsp(s)


½ medium, medium, pitted, peeled, and cut into 8 slices


¼ cup(s), leaves


  1. Heat 1 tsp oil in Dutch oven over medium‐high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  5. Serving size: 1¾ cups soup with 2 slices avocado


Serving Idea: Top each bowl with 3 crumbled, baked corn tortilla chips.