Southwest Chicken Soup Recipes

SOUTHWEST CHICKEN SOUP

Southwest Chicken Soup image

Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! -Will Smith, Beebe, Arkansas

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces
2 teaspoons canola oil
1 small sweet red pepper, finely chopped
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium lime, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and chopped
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 small tomato, peeled, seeded and chopped
2 green onions, sliced

Steps:

In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.

Nutrition Facts : Calories 199 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 621mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges

EASY SOUTHWESTERN CHICKEN SOUP

Easy Southwestern Chicken Soup image

A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!

Provided by VickiS

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

32 ounces chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (14 ounce) can petite diced tomatoes
2 (6 ounce) cans chunk white chicken, drained
1 tablespoon minced garlic
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g

SOUTHWEST BLACK BEAN CHICKEN SOUP

Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Steps:

Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

SOUTHWEST CHICKEN SOUP

Southwest Chicken Soup image

Make and share this Southwest Chicken Soup recipe from Food.com.

Provided by chef 1026044

Categories Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

Steps:

Heat oil to medium in large soup pot.
Brown meat, onion, garlic and spices.
Add all canned ingredients and bring to low boil.
Reduce heat and simmer 15 minutes.
Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

SOUTHWESTERN CHICKEN SOUP

Southwestern Chicken Soup image

This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts :

SKILLET SOUTHWESTERN CHICKEN SOUP

Skillet Southwestern Chicken Soup image

This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. -Terri Stevens, Ardmore, Oklahoma

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 4 servings (1 quart).

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Optional: Plain yogurt and minced fresh cilantro

Steps:

In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.

Nutrition Facts : Calories 302 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1106mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.

SOUTHWESTERN CHICKEN TORTILLA SOUP

Southwestern Chicken Tortilla Soup image

The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. -Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Crushed tortilla chips and reduced-fat Mexican cheese blend

Steps:

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Nutrition Facts :

SOUTHWEST CHICKEN SOUP

Southwest Chicken Soup image

This is a recipe I adapted from a Betty Crocker recipe. You can cut back on the Cajun seasoning if desired or for the more adventuresome add some fresh chiles to taste near the end of cooking time.

Provided by Kate in Ontario

Categories Lunch/Snacks

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken breast, cut in 1 inch pieces
2 stalks celery, cut in bite sized pieces
1 large onion, chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups low-fat chicken broth
1 (14 1/2 ounce) can red kidney beans, drained and rinsed
1 (14 1/2 ounce) can corn, drained
1 -2 tablespoon cajun seasoning
2 tablespoons chopped fresh cilantro
tortilla chips, slightly crushed

Steps:

Mix all ingredients together.
Place in crock pot and cook covered on low for 7-8 hours.
Ladle in bowls and add garnish if desired.

Nutrition Facts : Calories 291.1, Fat 2.4, SaturatedFat 0.5, Cholesterol 43.9, Sodium 360.9, Carbohydrate 44.1, Fiber 9.4, Sugar 8.6, Protein 27.1

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