3

Southwestern Chicken Soup

Total Time
37 min
Prep
12 min
Cook
25 min
Serves
4
Difficulty
Easy
Ingredients

olive oil

2 tsp

uncooked boneless skinless chicken breast

1 pound(s), cut into 1/2-inch cubes

table salt

½ tsp

black pepper

¼ tsp, freshly ground

uncooked onion(s)

1 medium, chopped

uncooked bell pepper(s)

1 item(s), small, green variety, 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 chicken broth

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

canned diced tomatoes

14½ oz, 1 can, drained

frozen corn kernels on cob

1 cup(s), or fresh

fresh lime juice

1 Tbsp

avocado

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

cilantro

¼ cup(s), leaves

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 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  5. Serving size: 1¾ cups soup with 2 slices avocado
Notes
Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

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