Southwest Chicken Soup Recipe

Southwest Chicken Soup RecipePhoto by: Taste of Home Southwest Chicken Soup Recipe Rating 3

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

This recipe is:

Healthy

Diabetic Friendly

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Southwest Chicken Soup Recipe
  • Prep: 15 min. Cook: 25 min.
  • Yield: 5 Servings
15 25 40

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

Directions

  • 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. Yield: 5 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1-1/2 cups equals 199 calories, 3 g fat (trace saturated fat), 25 mg cholesterol, 621 mg sodium, 26 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Southwest Chicken Soup in Healthy Cooking April/May 2011, p60

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Reviews for Southwest Chicken Soup (3)

Southwest Chicken Soup Recipe

Southwest Chicken Soup

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Reviewed on Nov. 13, 2011 by eph467

Make sure to cut all of the white pith off the lime, or it will be bitter. I left out the cayenne, but added a bit of seasoned salt, chili powder, and cumin. Very tasty.


Reviewed on Jun. 08, 2011 by breanne2117

The lime absolutely ruins this otherwise perfect soup. The other thing this needs is fresh chopped cilantro. I also added cooked limas, about 3/4 of a cup. I would make this again just without the lime. way way too bitter. And I cook all the time so I know this is what ruined it.


Reviewed on Mar. 12, 2011 by lissakay_osu

It was pretty good...needs salt and something else in my opinion, but I'm not sure what that "something else" is...

 
 
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