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- 1 pound boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 jalapeño, seeded and diced - 1 bell pepper (red or yellow), diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving You will need a few key ingredients to make this soup flavorful. First, boneless, skinless chicken thighs bring great taste and tenderness. Next, fresh veggies like onion, garlic, jalapeño, and bell pepper add crunch and flavor. Canned black beans, corn, and diced tomatoes with green chilies bring heartiness. Spices pull everything together. Ground cumin, chili powder, and smoked paprika add depth and warmth. Don’t forget salt and black pepper to enhance all the flavors. For a fresh touch, add some cilantro for garnish. A lime wedge on the side gives a zesty kick. These ingredients make this soup come alive with flavor and warmth. {{ingredient_image_1}} 1. Sautéing onions and garlic Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium chopped onion. Cook for about 3-4 minutes. The onion should turn translucent. Next, add 3 minced garlic cloves and 1 diced jalapeño. Cook for another 1-2 minutes until it smells great. 2. Browning the chicken Raise the heat to medium-high. Add 1 pound of boneless, skinless chicken thighs to the pot. Cook for about 5-6 minutes. Make sure the chicken is browned on all sides. 3. Adding remaining ingredients and seasoning Stir in 1 diced bell pepper, 1 can of rinsed black beans, 1 can of drained corn, and 1 can of diced tomatoes with their juices. Pour in 4 cups of chicken broth. Add 1 tablespoon of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of smoked paprika. Season with salt and black pepper to taste. 4. Simmering the soup Bring the soup to a boil. Then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. This allows the flavors to mix well and the chicken to cook. 5. Shredding chicken and final adjustments After simmering, take the chicken thighs out of the pot. Use two forks to shred the chicken. Return the shredded chicken to the soup and stir it in. Taste the soup and adjust the seasoning if needed. Want more spice? Add more jalapeño or hot sauce. This soup is now ready to enjoy! - Choosing the right chicken cuts I recommend using boneless, skinless chicken thighs. They stay juicy and tender during cooking. Thighs also add rich flavor. If you prefer, you can use chicken breasts, but they may dry out. - Adjusting spice levels to personal preference Spice can vary based on taste. To make the soup milder, skip the jalapeño or remove the seeds. For more heat, add extra jalapeño or a splash of hot sauce. Taste as you go! - Cooking times for maximum flavor Simmer the soup for at least 25 minutes. This allows the flavors to blend well. Make sure the chicken is fully cooked before shredding it. This step is key for a tasty soup. - Garnishing the soup for visual appeal Fresh cilantro adds color and flavor. Sprinkle it on top just before serving. Lime wedges on the side look great and give a zesty kick when squeezed in. - Serving suggestions and accompaniments Serve the soup with crusty bread or tortilla chips. Both pair well and add crunch. A light salad can also complement this hearty soup. Enjoy your meal! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the soup significantly. Try to use fresh cilantro and freshly chopped veggies for the best taste. Adjust the Spice Level: If you like it spicier, don't hesitate to add more jalapeño or a dash of your favorite hot sauce. You can also use different types of peppers for varying heat. Perfectly Shredded Chicken: Allow the chicken to rest for a few minutes after cooking before shredding. This helps retain moisture and makes it easier to shred. Make it a Meal: Serve the soup with crusty bread or over rice for a heartier meal. Adding avocado slices on top can also elevate the dish. {{image_2}} You can switch the chicken thighs for turkey. Turkey works well and adds great flavor. If you want a meatless option, use beans instead of chicken. Black beans or chickpeas are both good choices. You can also add more veggies to boost nutrition. Try adding zucchini or carrots for extra crunch and color. To make the soup even better, play around with spices. Try adding cayenne pepper for more heat. Smoked paprika gives a nice, deep flavor. Using homemade broth boosts the taste too. Store-bought broth is fine, but homemade adds a richer taste. You can simmer bones or veggies to create your own broth. It’s simple and makes a big difference! To keep your Spicy Southwest Chicken Soup fresh, follow these tips: - Refrigeration: Allow the soup to cool to room temperature. Transfer it to an airtight container. Store it in the fridge for up to 3-4 days. - Freezing: For long-term storage, place the cooled soup in freezer-safe containers. Leave some space at the top to allow for expansion. It will freeze well for up to 3 months. When it’s time to enjoy your soup again, here are the best ways to reheat it: - Stovetop: Pour the soup into a pot. Heat over medium heat, stirring often until warmed through. This helps keep the flavors intact. - Microwave: Place the soup in a microwave-safe bowl. Cover it with a microwave-safe lid or wrap. Heat in 1-minute intervals, stirring in between, until hot. These methods ensure your soup stays tasty and enjoyable every time! Can I use frozen chicken in this recipe? Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Make sure to check that the chicken is fully cooked before serving. How can I make this soup less spicy? To make the soup less spicy, skip the jalapeño or use less of it. You can also add more corn or beans to balance the heat. Cream or yogurt can help cool it down too. Is it possible to prepare this soup in advance? Yes, you can make the soup ahead of time. Store it in the fridge for up to three days. The flavors will blend even more when it sits. What are some recommended side dishes to serve with this soup? This soup pairs well with tortilla chips, cornbread, or a fresh salad. You could also serve it with avocado slices or a dollop of sour cream. Overview of calories and macronutrients This soup has about 300 calories per serving. It has a good balance of protein from the chicken and fiber from beans and corn. Health benefits of key ingredients - Chicken thighs provide protein and iron. - Black beans are high in fiber and help with digestion. - Vegetables like onions and peppers add vitamins and minerals. - Spices such as cumin and chili powder can boost your metabolism. In this blog post, we covered how to make Spicy Southwest Chicken Soup. We discussed key ingredients like chicken thighs, fresh veggies, and flavorful spices. The step-by-step guide walks you through preparation and cooking. I shared tips to enhance your soup and explored variations for different tastes. Don’t forget about storing leftovers and reheating them to keep flavors intact. Enjoy creating your own delicious soup at home!

Spicy Southwest Chicken Soup

A flavorful and spicy chicken soup with southwestern ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Southwestern
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño seeded and diced
  • 1 bell pepper diced (red or yellow)
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic and diced jalapeño, and cook for an additional 1-2 minutes until fragrant.
  • Increase the heat to medium-high and add the chicken thighs to the pot. Cook for about 5-6 minutes until the chicken is browned on all sides.
  • Stir in the diced bell pepper, black beans, corn, and diced tomatoes with their juices.
  • Pour in the chicken broth and stir to combine. Add the ground cumin, chili powder, smoked paprika, salt, and black pepper.
  • Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, allowing the flavors to meld and the chicken to cook through.
  • After simmering, remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to mix.
  • Taste and adjust seasoning as needed. If you prefer more spice, feel free to add more diced jalapeño or a splash of hot sauce.
  • Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for a zesty finish.

Notes

Adjust spice level by adding more jalapeño or hot sauce.
Keyword chicken, soup, southwest, spicy