Best Ww Southwestern Chicken Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHWESTERN CHICKEN AND VEGETABLE SOUP



Southwestern chicken and vegetable soup image

Fill your bowls with the best of the Southwest when you serve this rich and hearty soup. Ready in just under 40 minutes, preparation is easy and uses only one pot. Jalapeño brings the heat while lime juice adds a bright zingy finish. Cooling slices of avocado top each bowl beautifully and add a tender richness to each bite. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Take leftovers in a thermos for a hearty lunch. Serve with crunchy tortillas to keep with the Tex-Mex theme.

Time 37m

Yield 4 servings

Number Of Ingredients 16

2 tsp Olive oil
3.666 cup(s) Reduced-sodium chicken broth 2 (14 1/2-ounce) cans
4 oz Uncooked boneless skinless chicken breast cut into 1/2-inch cubes
0.5 tsp Table salt
0.25 tsp Black pepper
1 medium Uncooked onion(s) chopped
1 item(s), small Uncooked bell pepper(s) green, chopped
1 medium Jalapeño pepper(s) seeded and chopped
2 medium clove(s) Garlic clove(s) minced
1 Tbsp Chili powder
2 tsp Ground cumin
14.5 oz Canned diced tomatoes drained
1 cup(s) Frozen corn kernels or fresh kernels
1 Tbsp Fresh lime juice
0.5 item(s), medium Avocado pitted, peeled, and cut into 8 slices
0.25 cup(s) Cilantro

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  • Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  • Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  • Ladle soup evenly into 2 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • Serving size: 1 3/4 cups soup with 2 slices avocado

Nutrition Facts : Calories 111 kcal

EASY SOUTHWESTERN CHICKEN SOUP



Easy Southwestern Chicken Soup image

A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!

Provided by VickiS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 12

Number Of Ingredients 8

32 ounces chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (14 ounce) can petite diced tomatoes
2 (6 ounce) cans chunk white chicken, drained
1 tablespoon minced garlic
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g

SKILLET SOUTHWESTERN CHICKEN SOUP



Skillet Southwestern Chicken Soup image

This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. -Terri Stevens, Ardmore, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings (1 quart).

Number Of Ingredients 13

2 tablespoons olive oil
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Optional: Plain yogurt and minced fresh cilantro

Steps:

  • In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.

Nutrition Facts : Calories 302 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1106mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.

WW SOUTHWESTERN CHICKEN SOUP



WW Southwestern Chicken Soup image

Warm, and filling chicken soup with all the flavors we love, I've written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving - EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points perserving

Provided by Bonnie G 2

Categories     One Dish Meal

Time 6h10m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 16

2 teaspoons olive oil
1 lb chicken breast, cut into 1/2-inch cubes
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 medium onion, chopped
1 small bell pepper, chopped
1 jalapeno pepper, medium, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
29 ounces reduced-sodium chicken broth
14 1/2 ounces canned diced tomatoes, drained
1 cup frozen corn kernels
1 tablespoon fresh lime juice
1 avocado, medium, pitted, peeled, and cut into 8 slices
1/4 cup cilantro, leaves

Steps:

  • 1. Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  • 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  • 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  • 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • 5. Serving size: 1¾ cups soup with 2 slices avocado.
  • Notes.
  • Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

Nutrition Facts : Calories 302.3, Fat 15.2, SaturatedFat 3.3, Cholesterol 48.4, Sodium 315.3, Carbohydrate 23.5, Fiber 5.4, Sugar 3.5, Protein 22.2

WEIGHT WATCHERS SOUTHWESTERN CHICKEN SOUP



Weight Watchers Southwestern Chicken Soup image

Warm, and filling chicken soup with all the flavors we love, I've written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving - EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points per serving" Something is wrong with the site and won't let this show up on my recipes so reprinting in hope it'll fix the issue

Provided by Bonnie G 2

Categories     One Dish Meal

Time 6h10m

Yield 1 crockpot, 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 lb chicken breast, cut into 1/2-inch cubes
1/4 teaspoon pepper
1 medium onion, chopped
1 small bell pepper, chopped
1 jalapeno pepper, medium, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
29 ounces reduced-sodium chicken broth
14 1/2 ounces canned diced tomatoes, drained
1 cup frozen corn kernels
1 tablespoon fresh lime juice
1 avocado, medium, pitted, peeled, and cut into 8 slices
1/4 cup cilantro

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  • 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  • 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  • 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • 5. Serving size: 1¾ cups soup with 2 slices avocado.
  • Notes.
  • Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

Nutrition Facts : Calories 302.3, Fat 15.2, SaturatedFat 3.3, Cholesterol 48.4, Sodium 121.5, Carbohydrate 23.5, Fiber 5.4, Sugar 3.5, Protein 22.2

Related Topics