Print

Southwestern Chicken Soup

Southwestern Chicken Soup in a bowl ready for serving.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A one skillet soup great for a quick and easy family meal.

Ingredients

Units Scale

1 tsp OLIVE OIL, salad or cooking

2 tsp GARLIC, RAW

2 ounces CHICKEN THIGH, RAW W/O SKIN, broiler/fryer

1 tsp PEPPER, BLACK, GROUND

2 cups BROTH, CHICKEN, LOW SODIUM

1/2 cup CORN, WHITE, RAW, Frozen Kernels

1/4 cup BLACK BEAN, Canned, NO ADDED SALT, Rinsed and Drained

1/4 cup CARROT, RAW, CHOPPED

1/4 cup GREEN PEA, frozen, unprepared

2 tbsp TOMATO, DICED, NO ADDED SALT

1 tsp Texas Twist

1 tsp OREGANO, DRIED, GROUND

1 oz Lime Juice, bottled or fresh

Instructions

Heat olive oil and garlic in a large, high sided skillet over medium-high heat. Saute garlic until golden brown, about 1-2 minutes.

Unroll chicken thighs and season both sides with pepper. Add chicken to hot skillet and brown on both sides, approximately 3-4 minutes per side. Add just enough chicken broth to skillet to cover about 1/3 of the chicken thighs. Cover and reduce heat to medium low. Simmer for 10 minutes, then add carrots and continue to cook until chicken is pull apart tender, approximately 40 minutes.

Once tender, carefully shred chicken with two forks while still in skillet. Add corn kernels, black beans, green peas, diced tomatoes, Texas twist seasoning, and oregano. Add the rest of the chicken broth to pan and combine.

Increase heat to medium and simmer until heated throughout, approximately 15 minutes. If time permits, simmer longer to give flavors more time to mingle. Remove from heat and stir in lime juice. Serve immediately and enjoy.

Notes

This delicious, one skillet dish packs a ton of flavor into every bite. Adding some fresh lime juice right before serving really brightens the flavors and pulls them all together. This soup makes a great appetizer, or pair it with a crisp, green side salad for a light, yet satisfying meal.

Recipe Card powered byTasty Recipes