Southwest Chicken Vegetable Soup – Chicken Vegetable soup with a southwest flair, made with corn, black beans and chock full of vegetables. Easy soup with cilantro and spices for a homestyle taste of the southwest.
This soup is amazing and flavorful. It’s got tang. Is that word? Wait, let me Google it. I’ll be right back.
OK. It says it’s a fruit flavored drink according to Wikipedia. ย This soup is not Tang. I remember that drink from the 80s as a child. Do you?
Let me try to describe it with another word. Hmmm. How about zang? Does that sound appropriate? Let’s try urbandictionary.com for this one.
Wow. Itย means excellentย as in bomb, sick, tight, sweet. Let’s not associate this soup with some of those definitions but we could say that it is indeed excellent.
I was impressed with the flavor and that it is chock full of veggies. Which by the way are hard to fit into the kid’s diets as you all know. Some weeks I’m so good with it. Others I definitely fall short.
When I served them this soup and they gobbled it down, I was confident that I had been the good-mom-that-got-her-kids-to-eat-veggies that day. Go me! Mission accomplished for one day anyway.
You’ll be impressed by this soup for the following reasons.
- Loaded with vegetables.
- Protein, baby, protein.
- It’s got zip from the salsa and spices. (or tang, or zang)
- It’s boasting with flavor.
Now, have I convinced you to try it? I hope so. ๐
Love and blessings,
Melanie
Southwest Chicken Vegetable Soup
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 medium onion
- 4 cups chicken broth
- 1 14.5 oz can petite diced cut tomatoes, undrained
- 1 1/3 cups tomato juice
- 1 cup salsa
- 2 medium carrots peeled sliced
- 2 stalks celery sliced
- 2 Tablespoons freshly squeezed lime juice
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 15 oz can black beans,
- 2 cups cooked chopped chicken
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a soup pot over medium-high heat. Chop onion, add to the pot and cook, stirring until tender.
- Reduce heat to medium. Add chicken broth, tomatoes, tomato juice, salsa, carrots, celery, lime juice, corn, cumin, chili powder, oregano, garlic powder, and salt. Stir and bring to boil.
- Reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Rinse and drain beans; add to the soup with chicken and cilantro. Stir and heat through.
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Sausage Potato and Kale Soupย aka Zuppa Toscana
Melanie – this sounds as incredible as your chicken pot pie – wow! Most definitely dabom.com of soups ๐
I remember Tang – in fact I think I was addicted to it for awhile – it was so so good!
Hope you have a wonderful week
Aww. You’re so kind. Let’s get addicted to this soup instead. ๐
Loving all that cilantro Melanie! I’m totally a sucker for cilantro. I love the flavors of this soup, so good!
Thanks Karen. I’m learning to embrace cilantro. ๐
Oh a soup with “zang”! I’m all for this!
Yeah Julie! Me too. ๐
I remember drinking Tang as a child. Did they stop selling it? This soup looks fantastic! Love the southwestern flavors ๐
I have no idea Christin. Just found out that my friend’s uncle invented it. Oh the things you learn when blogging. ๐
Love southwest ANYTHING, and this soup looks so comforting and filling!
Thanks Nicole!
So making this for dinner tonight! It looks absolutely delicious with all that protein and veggies. What a perfect soup, thanks for sharing! ๐
Thanks Consuelo! I hope you got a chance to try it. ๐
Anything that is loaded with veggies and protein and has a tex-mex or southwest flavor is a winner in my book. Love it Melanie! ๐ Pinned!
Thanks Krista! Glad you like it. I always look to please. ๐
Hey! This recipe looks amazing! I want to make it some time this week, but it looks like there is a small typo in the recipe and I was just wondering, how many cups of chicken broth does it call for and also, about how long does it take to whip up? Also, beautiful food photography!
Sorry about that. Several times it cut off the first character in the recipe on a couple lines. Hopefully that won’t happen again!
Recipe should be ready in about 30 minutes. May take about 40 if chicken isn’t already cooked up.
If you don’t have the chicken already cooked go ahead and start cooking that up right away while you chop onion and prep other ingredients.
Good luck! Hope you enjoy it!
It’s so cold here… this soup sounds so fantastic! It would surely warm me up! And love southwest flavors… totally my type of soup!
Thanks Chris. Anything to keep warm,right? ๐
I adore cilantro! Loving this soup Melanie ๐
Then this is the soup for you Chelsea!
Tang, zang, it all sounds good! I love a hearty bowl of soup and this southwest chicken looks perfect, Melanie!
Thanks Ashley!
To me this soup says, “BOO TO YOU WINTER!” I’m dying for a big warm bowl to combat the blues we have going up here in WI.
I agree with that! The cold is getting old. ๐
The flavors in this sound delicious Melanie. I’ll take a big ole’ bowl please!
Thanks Natalie. I’ll be happy to share! ๐
I have definitely fallen short many times when it comes to veggies and the kids! This soup sounds like such a wonderful way to give them a good hearty veggie dose!! ๐ It sounds so good!!
Thanks Jocelyn! Great place to turn we need to load them up with goodness and greens.
This is exactly what I’m in the mood for right now. Looks delicious!!