Weight Watchers Recipes

Southwestern chicken soup


  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 bell peppers (any color), diced
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 6 cups chicken broth (low-sodium)
  • 1 lime, juiced
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for garnish)
  • Tortilla strips or chips (optional, for serving)


  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and bell peppers. Sauté until the vegetables are softened, about 5 minutes.
  2. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Stir in the shredded chicken, diced tomatoes, black beans, corn, cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, salt, and pepper. Mix well to combine the ingredients.
  4. Pour in the chicken broth and lime juice. Bring the soup to a simmer.
  5. Simmer the soup for about 15-20 minutes to allow the flavors to meld together. Taste and adjust the seasoning if necessary.
  6. Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, and tortilla strips or chips if desired.
  7. Serve hot and enjoy your Southwestern Chicken Soup!

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