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. 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. It means excellent 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. 🙂
Love and blessings,
Southwest Chicken Vegetable Soup
- 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
- 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.
Featured on: Buns in My Oven
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