You’ll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!
You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Recently I tried out a new (to us) soup recipe that I found on Weight Watchers.  The soup sounded really good, and since it was freezing cold outside (the middle of winter), I decided to make some. A bowl of hot soup really warms a gal up on a chilly February evening!

Whoa! This Southwestern chicken soup tastes amazing! The portion size is large (1¾ cups per serving = 3 Smart Points), and is packed with corn, black beans, tomatoes, in a Southwestern spiced broth. Trust me- this is one flavor-packed bowl of soup!

If you enjoy Southwestern flavored dishes, chances are you will LOVE this hearty soup! It’s very easy to make, so you can be serving up steaming hot bowls of Southwestern chicken soup before ya know it!

How To Make Southwestern Chicken Soup

Place one teaspoon of olive oil in a large soup pot or Dutch oven. Heat oil on medium-high heat until very hot, but not smoking. Lightly season chicken pieces with salt and pepper, then add to the pot.

Cook the chicken on all sides, stirring often, for approximately 5 minutes. The chicken should be very lightly browned and cooked all the way through. Once the chicken is done, remove it from pan with a slotted spoon, and transfer to a plate. Set chicken aside until later.

Cooking the chicken breast pieces for Southwestern chicken soup.

Add the remaining 1 teaspoon of olive oil back into the pan (the same one you cooked the chicken in). Heat oil on medium-high, then add the onion, bell pepper, and jalapeño to the pan.

Cook for 3 minutes, stirring often, until veggies have softened up a bit. Add the chili powder, minced garlic, and ground cumin to the pan, and stir to combine. Cook this mixture for an additional 30 seconds once combined.

Bell peppers, jalapeño and onions are cooked, to add to Southwestern chicken soup.

Spices for Southwestern chicken soup are added to onions, jalapeños and peppers in pan

Stir the chicken broth, diced tomatoes, black beans and corn into the soup. Bring the soup to a boil. Once soup begins to boil, put a lid on the pan, and turn the heat down to LOW.

Continue to cook the Southwestern chicken soup on low heat (covered) for about 8-9 minutes. The veggies should be nice and tender at this point.

Broth, tomatoes and corn are added to the pan of Southwestern chicken soup.

Add The Cooked Chicken And Finish The Soup

Carefully add the cooked chicken pieces back into the hot Southwestern chicken soup. Stir the ingredients to combine, and continue to cook just until the chicken is fully heated through. It should only take about 2-3 minutes to reheat the chicken.

Remove the pot of soup from the heat, and stir in the fresh lime juice. The Southwestern Chicken Soup is now ready to garnish, then eat!

Cooked chicken pieces are added to the pot of Southwestern chicken soup.

See all those nice veggies and chicken chunks in this soup? You’re gonna enjoy this!

A ladle, full of yummy Southwestern chicken soup.

To Serve Southwestern Chicken Soup

When ready to serve, ladle the soup into bowls. Each serving of this hearty soup is 1¾ cups, so full bowls of Southwestern Chicken Soup are in order!

Garnish each bowl of soup with 2 slices of ripe avocado, and a few cilantro leaves, and some crumbled corn chips. Grab a spoon and help yourself to a big bite of this delicious Southwestern chicken soup!

NOTE: The original Weight Watchers recipe did NOT use corn chips. I added 3 crumbled up corn chips to each bowl of soup, for a nice looking presentation and “crunch”. 

Southwestern Chicken Soup is served with avocado slices, corn chips and cilantro on top.

We really LOVED this soup!  My husband said this might have become his new FAVORITE soup! Wow! That’s saying a lot, since I make a lot of yummy soups! The leftovers were yummy, too! The soup will keep for 4 days in refrigerator and up to 3 months in the freezer.

Sure do hope you will consider trying this Southwestern chicken soup. It is incredibly easy to make, and tastes absolutely wonderful. If you follow the Weight Watchers program to track your food intake, this recipe has a value of 3 Smart Points (without corn chips). Have a great day!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes published, including:

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Original Recipe Source: https://www.weightwatchers.com/us/recipe/southwestern-chicken-soup/59779f66112c2b4e18b0fd84 

Southwestern Chicken Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Category: Entree, Soup
Cuisine: Southwestern
Keyword: Southwestern chicken soup
Servings: 4
Calories Per Serving: 401 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil , divided use
  • 1 pound chicken breasts (boneless, skinless) , cut in 1/2" cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion , chopped
  • 1 small green bell pepper , seeded and chopped
  • 2 cloves garlic , minced
  • 1 medium jalapeño pepper , seeded and chopped
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 29 ounces chicken broth (reduced sodium) (this is two 14.5 oz. cans)
  • 14.5 ounces canned diced tomatoes , drained
  • 1 cup frozen corn kernels (or fresh)
  • 15.25 ounces canned black beans , drained and rinsed
  • 1 Tablespoon fresh lime juice
  • 1/2 medium avocado , pitted, peeled, cut into 8 slices
  • 1/4 cup cilantro leaves
Instructions
  1. Heat 1 teaspoon of the olive oil in a large soup pot, on medium-high heat until very hot, but not smoking. Lightly season chicken pieces with salt and pepper, then add to pan Cook chicken on all sides, stirring often, for about 5 minutes. Chicken should be lightly browned and cooked all the way through. Once chicken is done, remove from pan, and transfer to a plate. Set chicken aside.

  2. Add remaining 1 teaspoon of oil back into the pan (the same one you cooked chicken in). Heat oil on medium-high, then add onion, bell pepper, and jalapeño. Cook for 3 minutes, stirring often, until veggies have softened a bit. Stir in the chili powder, minced garlic, and ground cumin. Cook this mixture for an additional 30 seconds once combined. Stir in chicken broth, diced tomatoes, black beans and corn.

  3. Bring the soup to a boil. Once it boils, put a lid on the pan, and turn heat to LOW. Continue to cook soup on low heat (covered) for about 8-9 minutes. The veggies should be nice and tender.

  4. Carefully add the cooked chicken back into soup. Stir to combine, and continue to cook until chicken is heated through. This should take 2-3 minutes. Remove pan from the heat, and stir in the fresh lime juice. 

  5. To serve, ladle the soup into bowls. Each serving is 1¾ cups. Garnish each bowl of soup with 2 avocado slices, and a few cilantro leaves. You can also add a few crumbled corn chips (optional) if you want! Serve, and enjoy!

Recipe Notes

OPTIONAL: You can crumble up two or three corn chips on top to garnish each bowl of soup. The corn chips are NOT included in caloric or WW points calculation.

Nutrition Facts
Southwestern Chicken Soup
Amount Per Serving (1 bowl (1¾ cups + 2 avocado slices per serving))
Calories 401 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 1085mg47%
Potassium 1457mg42%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 6g7%
Protein 38g76%
Vitamin A 1070IU21%
Vitamin C 41.4mg50%
Calcium 112mg11%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Southwestern Chicken Soup

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