Loaded with our favorite Mexican flavors; this Southwest Chicken Soup is slightly spicy with chunks of tomatoes, corn, black beans, and tender chicken.
I topped our steaming bowls of soup with a handful of shredded cheese and the entire family gave this meal two thumbs up.
Dinner in just TEN minutes. Seriously. I even timed myself making this soup the second time because it came together so fast. And it was good!
Like everyone else I know, I love having a go-to list of meals that require little to no effort to get on the table.
Within a couple of minutes, everything was hot and bubbling and ready to eat!
All that you will need in order to make this soup is a handful of pantry ingredients and some leftover chicken.
You can use a grocery store rotisserie chicken, a roasted chicken, shredded chicken, or a couple of leftover grilled or baked chicken thighs.
Quick and Easy Soup Recipes
When you’re ready for a few more easy soup recipes, here are some of our best soups that go from start to finish in less than 30 minutes.
Italian White Bean, Cabbage and Sausage Soup is loaded with great flavors and it’s filled with far more vegetables and meat than broth.
Pizza Soup could also be called Pasta Soup with White Beans and Sausage, but really? Isn’t “Pizza Soup” more fun? My cousin, Helene, gave me this recipe 6-7 years ago and my family has loved it from the very first bite.
Three Bean Minestrone Soup is filled with three different beans, tender vegetables and pasta, seasoned with Italian spices and topped with Parmesan cheese.
Kitchen Tip: I use this pot to make this recipe.
Southwest Chicken Soup Recipe
- Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine.
- Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your choice.
10 Minute Southwest Chicken Soup
Ingredients
- (1) 14-ounce can of corn, drained, about 1 1/2 cups
- (1) 14-ounce can of black beans, drained and rinsed, about 1 1/2 cups
- (2) 10-ounce cans of tomatoes with green chiles, use a mild version for almost no heat
- 28-32 ounces chicken broth, about 4 cups
- 1 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt, adjust to taste as desired
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 cups cooked chicken, chopped bite-size, about 3/4-inch pieces
Optional Toppings
- shredded cheese: cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blend
- tortilla strips
- sour cream
- chopped fresh cilantro
Instructions
-
Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine.
-
Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your choice. Enjoy!
Nutrition
{originally published 6/28/13 – recipe notes and photos updated 9/23/20}
The post 10 Minute Southwest Chicken Soup appeared first on Barefeet in the Kitchen.
from Barefeet in the Kitchen https://ift.tt/3cobo3z
https://ift.tt/2HrEBPN https://ift.tt/2AP3zPY
0 Comments