• 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 jalapeño pepper, seeded and diced (optional, for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup frozen corn kernels
  • 1 cup black beans, drained and rinsed
  • 2 cups cooked shredded chicken breast
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Avocado slices, for garnish (optional)


  1. 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.
  2. Stir in the minced garlic, diced bell pepper, and jalapeño pepper (if using). Cook for another 2-3 minutes until fragrant.
  3. Add the ground cumin, chili powder, and smoked paprika to the pot. Stir well to coat the vegetables in the spices.
  4. Pour in the chicken broth and diced tomatoes (with their juices). Bring the soup to a simmer.
  5. 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.
  6. Squeeze in the juice of one lime and season the soup with salt and pepper to taste.
  7. Ladle the W-W Southwest Chicken Soup into bowls and garnish with chopped cilantro and avocado slices, if desired.

Nutritional Information (per serving, approximately):

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!

Leave a Comment