Ingredients:
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1 tablespoon olive oil
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1 onion, diced
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2 cloves garlic, minced
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1 bell pepper, diced (any color)
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1 jalapeño pepper, seeded and diced (optional, for extra heat)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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4 cups low-sodium chicken broth
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1 (15-ounce) can diced tomatoes, undrained
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1 cup frozen corn kernels
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1 cup black beans, drained and rinsed
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2 cups cooked shredded chicken breast
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Juice of 1 lime
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Salt and pepper to taste
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Fresh cilantro, chopped, for garnish
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Avocado slices, for garnish (optional)
Instructions:
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
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Stir in the minced garlic, diced bell pepper, and jalapeño pepper (if using). Cook for another 2-3 minutes until fragrant.
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Add the ground cumin, chili powder, and smoked paprika to the pot. Stir well to coat the vegetables in the spices.
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Pour in the chicken broth and diced tomatoes (with their juices). Bring the soup to a simmer.
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Once simmering, add the frozen corn kernels, black beans, and shredded chicken breast to the pot. Allow the soup to simmer for 10-15 minutes to allow the flavors to meld together.
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Squeeze in the juice of one lime and season the soup with salt and pepper to taste.
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Ladle the W-W Southwest Chicken Soup into bowls and garnish with chopped cilantro and avocado slices, if desired.
Nutritional Information (per serving, approximately):
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Calories: 250-300
Total Fat: 8-10 grams
Saturated Fat: 1-2 grams
Cholesterol: 30-40 mg
Sodium: 500-600 mg
Total Carbohydrates: 25-30 grams
Dietary Fiber: 6-8 grams
Sugars: 4-6 grams
Protein: 20-25 grams
This W-W Southwest Chicken Soup is not only delicious but also loaded with wholesome ingredients that support your detox goals. Enjoy it as a nourishing meal option that’s packed with flavor and goodness!
