Southwestern chicken soup
7
Points®
Total time: 34 min • Prep: 12 min • Cook: 22 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Uncooked boneless skinless chicken breast
1 pound(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked onion(s)
1 medium
Bell pepper(s)
1 item(s), small
Jalapeño pepper(s)
1 medium
Garlic
2 medium clove(s)
Chili powder
1 Tbsp
Ground cumin
2 tsp
Reduced-sodium chicken broth
29 oz
Canned diced tomatoes
14.5 oz
Frozen corn kernels on cob
1 cup(s)
Fresh lime juice
1 Tbsp
Avocado
0.5 item(s), medium
Cilantro
0.25 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 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
5
Serving size: 1¾ cups soup with 2 slices avocado
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