Southwestern Chicken and Vegetable Soup

SmartPoints® value per serving
Total Time
37 min
15 min
22 min


Olive oil

2 tsp

Uncooked boneless skinless chicken breast

4 oz, cut into 1/2-inch cubes

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), small, green, chopped

Jalapeño pepper(s)

1 medium, seeded and chopped

Garlic clove(s)

2 medium clove(s), minced

Chili powder

1 Tbsp

Ground cumin

2 tsp

Reduced sodium canned chicken broth

3 cup(s), 2 (14 1/2-ounce) cans

Canned diced tomatoes

14½ oz, drained

Frozen corn kernels

1 cup(s), or fresh kernels

Fresh lime juice

1 Tbsp


½ item(s), medium, pitted, peeled, and cut into 8 slices


¼ cup(s)


  1. Heat 1 teaspoon 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 2 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  5. Serving size: 1 3/4 cups soup with 2 slices avocado


Make a double batch of the soup and cover and refrigerate for up to four days or freeze up to three months.