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Detox southwest chicken soup with colorful peppers, corn, black beans, and tender chicken in a vibrant broth

Detox Southwest Chicken Soup

A vibrant, nutritious soup packed with lean chicken, colorful bell peppers, black beans, and southwest spices that supports your wellness goals while delivering bold flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine American, Mexican
Servings 6 servings
Calories 285 kcal

Equipment

  • 1 Large soup pot or Dutch oven
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Measuring spoons
  • 1 Ladle
  • 1 Lime juicer (optional)

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 2 medium red bell peppers diced
  • 2 medium yellow bell peppers diced
  • 1 medium red onion diced
  • 4 cloves garlic minced
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cups corn kernels fresh or frozen
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 medium jalapeño seeded and minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 cup fresh cilantro chopped
  • 2 medium limes juiced
  • 2 medium avocados diced for serving
  • 1 tbsp olive oil

Instructions
 

  • Heat your soup pot over medium-high heat and add a small amount of olive oil to coat the bottom.
  • Add diced onions to the pot and cook for three minutes until they become translucent and fragrant.
  • Toss in minced garlic and cook for one additional minute, stirring constantly to prevent burning.
  • Add chicken breasts to the pot and sear each side for two minutes to develop flavor.
  • Pour in the chicken broth and bring the mixture to a boil over high heat.
  • Add diced bell peppers, black beans, corn, diced tomatoes, and chopped jalapeño to the pot.
  • Stir in chili powder, cumin, and paprika until all ingredients are evenly distributed.
  • Reduce heat to medium-low and simmer for twenty minutes until chicken cooks through completely.
  • Remove chicken breasts from the pot and shred them using two forks on a cutting board.
  • Return shredded chicken to the pot and stir to combine with all the vegetables.
  • Simmer for an additional five minutes to let the flavors meld together.
  • Remove from heat and stir in fresh lime juice and chopped cilantro before serving.

Notes

Store leftovers in airtight containers in the refrigerator for up to five days. Freezes well for up to three months. Add fresh toppings like avocado, cilantro, and lime just before serving for the best flavor.
Keyword Healthy, Soup