Southwestern Chicken & Vegetable Soup (Edit recipe)

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Soup season is my favorite, and I enjoy soup for breakfast when it’s cold outside. This is an easy soup with a lot of flavor and comes together very quickly. It’s also adaptable for food sensitivities- the beans can easily be left out and not affect the taste. This soup would be great for a busy weeknight meal and something the whole family can enjoy.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

3 Tbsp Avocado Oil
2 whole Carrots, peeled and cut into small dice
1 whole Parsnip, peeled and cut into small dice
1 whole Yellow Onion, small dice
5 cloves Garlic, minced
15 oz Fire Roasted Diced Tomatoes
15 oz Black Beans, drained and rinsed
1 lb Boneless Skinless Chicken Breasts, diced
6 cups Chicken Broth
1.5 Tbsp Ground Cumin
1 tsp ground Coriander
1 tsp dried Basil
1 tsp dried Oregano
1 Tbsp Sea Salt
0.5 tsp Black Pepper
1 Tbsp Lime Juice
3 whole Lime, cut into wedges
1 bunch Cilantro, for serving
3 whole Avocado, diced, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a soup pot on medium heat, add the avocado oil, carrots, parsnip, onion, and garlic. Sweat the vegetables for 5-7 minutes, stirring often to keep them from burning.
Add the diced chicken breasts and continue cooking for 5-7 minutes, stirring often. Add the cumin, coriander, basil, oregano, salt, and pepper to the soup pot and stir to combine thoroughly.
Add the chicken broth, lime juice, tomatoes, and black beans. Bring the soup to a simmer and cook for 10 minutes.
Remove the soup from the heat and serve with cilantro, avocado, and lime wedges.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	809
Fat:	10 g
Carbohydrates:	44 g
Protein:	36 g
Cholesterol:	57 g
Sodium:	1588 mg
Fiber:	11 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.