Southwest Chicken and Vegetable Soup
This is a delicious, filling soup with fiber rich vegetables and southwest spices that can be enjoyed year-round. The toppings are fun to customize so choose your own adventure!
Servings: 8 servings
Ingredients
- 3 tbsp olive oil
- 2 onions, small dice (about 2 cups)
- 4 celery stalks, small dice (about 2 cups)
- 4 carrots, peeled, small dice (about 2 cups)
- kosher salt + freshly ground black pepper
- 2 medium zucchini, small dice (about 2 cups)
- 1 large red, yellow or orange bell pepper, small dice (about 1 ½ cups)
- 1 large jalapeno, membrane and seeds removed, minced
- 4 garlic cloves, minced
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chipotle chili powder
- 1 28 oz can diced tomatoes with juice or whole tomatoes in puree, hand crushed
- 4-5 cups chicken stock or bone broth
- 2 cups shredded or diced roasted chicken
- 1 14.5 oz can of black beans, drained and rinsed
Toppings: diced avocado, sliced green onion, cilantro, shredded cheese, sour cream, crushed up tortilla chips, fresh lime juice
Instructions
- In a large pot, add the olive oil and heat over medium heat. Add the onions, celery, carrots and 1 tsp of kosher salt and 1/2 tsp ground pepper. Cook until the vegetables have a bit of color - about 8-10 minutes, stirring occasionally.
- Add the zucchini, bell pepper, jalapeno, garlic and spices. Cook for 2-3 minutes.
- Add the tomatoes with their juices and chicken stock or bone broth. Increase the heat and bring to a boil, then turn to low and let simmer for about 20-30 minutes. The zucchini and bell pepper should be tender.
- Add the chicken and black beans and heat though. Taste for seasoning, adjust as needed. Top with desired toppings.