Southwestern Chicken Soup
A quick and easy chicken soup using pantry staples to make a satisfying and delicious meal.
Servings: 6 servings
Calories: 326kcal
Ingredients
- 1 pound boneless skinless chicken
- 4 cups low-sodium chicken broth
- 14 ounces can diced tomatoes
- 14 ounces can of black beans rinsed
- 14 ounces can of pinto beans rinsed
- 10 ounces can of corn drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine all of the ingredients in a stock pot on the stove top, or in an Instant Pot.
- Cover the pot with lid. Cook for 30 minutes on medium heat on the stove top. If cooking in the Instant Pot, set to high pressure for 8 minutes, then allow the Instant Pot to naturally release pressure.
- Remove the chicken from the pot and shred it, then return it to the pot and mix in with the soup.
Notes
- You can add the chicken breast from frozen, but you'll need to increase the cook time to 50 minutes on the stovetop and 12 minutes in the Instant Pot.
- Use whatever beans you like or have on hand, it doesn't strictly have to be black and pinto. You can also use dried beans, but you'll need to increase the water by double or more.
- Garnish the soup with avocado, sour cream, cheese, and/or tortilla chips, if desired.
- Soup can be frozen.
Nutrition
Calories: 326kcal | Carbohydrates: 50g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 331mg | Potassium: 909mg | Fiber: 15g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 4mg