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 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 you know it!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
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.
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.
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.
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!
See all those nice veggies and chicken chunks in this soup? You’re gonna enjoy this!
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”.
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:
- Grandma’s Southern-Style Chicken n’ Dumplings (my #1 most pinned recipe)
- Albondigas Soup
- Chicken, Wild Rice and Bacon Soup
- Fully Loaded Potato Soup
- Mom’s Old-Fashioned Chili
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original Recipe Source: https://www.weightwatchers.com/us/recipe/southwestern-chicken-soup/59779f66112c2b4e18b0fd84
You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!
- 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
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.
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.
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.
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.
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!
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.
Here’s one more to pin on your Pinterest boards!