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Southwestern chicken and vegetable soup

2
Points®
Total Time
37 min
Prep
15 min
Cook
22 min
Serves
4
Difficulty
Easy
Fill your bowls with the best of the Southwest when you serve this rich and hearty soup. Ready in just under 40 minutes, preparation is easy and uses only one pot. Jalapeño brings the heat while lime juice adds a bright zingy finish. Cooling slices of avocado top each bowl beautifully and add a tender richness to each bite. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Take leftovers in a thermos for a hearty lunch. Serve with crunchy tortillas to keep with the Tex-Mex theme.

Ingredients

Olive oil

2 tsp

Reduced sodium chicken broth

3⅔ cup(s), 2 (14 1/2-ounce) cans

Uncooked boneless skinless chicken breast

4 oz, cut into 1/2-inch cubes

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked onion

1 medium, chopped

Bell pepper

1 item(s), small, green, chopped

Jalapeño pepper

1 medium, seeded and chopped

Garlic

2 clove(s), minced

Chili powder

1 Tbsp

Ground cumin

2 tsp

Canned diced tomatoes

14½ oz, drained

Frozen corn

1 cup(s), or fresh kernels

Fresh lime juice

1 Tbsp

Avocado

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

Cilantro

¼ cup(s)

Instructions

  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

Notes

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

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