Southwest Chicken and Bean Soup is one of our go-to easy soup recipes. Easy recipe that doesn’t skimp on flavor.
A combination of two teaspoons Mexican oregano, one teaspoon cumin and one teaspoon garlic powder is a great start in building a flavorful Southwestern-style soup. Just add your choices of broth, vegetables, beans and meat and you’ve got a quick meal. Top with a dollop of sour cream or grated cheese, some cilantro and you’ll be dancing around that sombrero in no time.
For this soup, I kicked things up a notch by slicing and dicing a seeded Chipotle pepper in Adobo Sauce and adding about a teaspoon of the sauce from the can. The dark read color and spicy heat turned this into a sultry bowl of soup and a nice compliment for those dark red kidney beans.
And did I mention a warming comfort while watching our latest snow fall of ten inches on our back deck?
Let’s take a look:
- 1 Sweet onion chopped
- 1 Tablespoon Olive Oil
- 3 Cups Chicken Broth
- 1 15-ounce can can Red Kidney Beans
- 1 Large jalapeno pepper seeds and veins removed and fine chopped
- 1 Chipotle Pepper in Adobo Sauce seeds and veins removed and chopped
- 1 teaspoon Adobo Sauce from the can of chiles
- 2 teaspoon Dried Mexican oregano crushed
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1/8 teaspoon ground red pepper flakes
- 2 Boneless skinless chicken breast halves, cut into bite sized pieces and sauteed until almost done
- Shredded Cheddar Cheese or Sour Cream for topping
In a Dutch oven cook onion in olive oil over medium heat for about 5 minutes, or until tender. Add remaining ingredients except for chicken and simmer covered for 20 minutes.
Add in cooked chicken and let steep until heated through. About 5 minutes.
Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.
Southwest Chicken and Bean Soup … It’s What’s for Dinner.