Southwest Chicken Soup
This Southwest chicken soup comes together in one pot and takes just 30 minutes of active work. This soup has a little heat from chipotle sauce, protein from chicken and beans, and is also a great way to pack in veggies! Bell peppers, jalapeños, onion, cabbage, and corn- this soup has it all. I serve Southwest chicken soup with tortilla chips, and top it with Greek yogurt, shredded cheese, cubed avocado, and cilantro.
Ingredients:
Instructions:
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Pat chicken thighs dry, and season with salt, pepper, and cumin.
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In a medium-to-large, heavy-bottomed pot, or an Instant Pot on "sauté" mode, heat vegetable oil.
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Add chicken when the oil is hot, and sear for 5-7 minutes. Leave, undisturbed, to allow a crust to form. Flip and sear the other side. Remove chicken and set aside.
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To the pot, add onion and sauté until softened and translucent.
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Add in chopped jalapeños and bell peppers, and a pinch of salt. Sauté a few minutes longer.
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To the onion and peppers, add in minced garlic and cook until fragrant. Add adobo sauce and cumin, and toss.
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Add the chicken back to the pot, along with the can of diced tomatoes, tomato soup, and one can's-worth of water. Drain a can of black beans and add to the soup, along with one bay leaf, cilantro stems, salt, and pepper.
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Simmer for 30 minutes, or pressure cook for 10 minutes if using an Instant Pot.
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Stir in one bag of frozen corn, shredded cabbage, juice of one lime. Stir to combine, and let the corn and cabbage heat through.
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Serve the soup with tortilla chips, and top with Greek yogurt, avocado, shredded cheese, cilantro and lime wedges!
Note
This recipe can be made in a Dutch oven or other large pot on the stove, or in an Instant Pot!
