Photo of Southwestern chicken soup by WW

Southwestern chicken soup

Total Time
34 min
12 min
22 min
Classic Tex-Mex ingredients—including jalapeño, lime, corn, and avocado—give this soup bold flavor without a lot of fuss. Cutting the chicken breast into small bite-size pieces cuts down on cooking time. Ready in just under 40 minutes, preparation is easy and uses only one pot. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Serve with crunchy tortillas to keep with the Tex-Mex theme. Leftovers make a wonderful lunch so prepare a double batch.


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

Uncooked onion

1 medium, chopped

Bell pepper

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

Jalapeño pepper

1 medium, seeded and minced


2 clove(s), minced

Chili powder

1 Tbsp

Ground cumin

2 tsp

Reduced sodium chicken broth

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

Canned diced tomatoes

14½ oz, 1 can, drained

Uncooked corn

1 cup(s), fresh or frozen

Fresh lime juice

1 Tbsp


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


¼ cup(s), lightly packed leaves


  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


Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.