Southwestern Chicken & Vegetable Soup (Edit recipe)

Head Shot:Spoons N Spices
  • 151 recipes
  • |
  • 29 followers
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.

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 6

decrease servingsincrease servings

Ingredients

Get Ingredients with

Process

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
  1. 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.
  2. 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.
  3. Add the chicken broth, lime juice, tomatoes, and black beans. Bring the soup to a simmer and cook for 10 minutes.
  4. Remove the soup from the heat and serve with cilantro, avocado, and lime wedges.

Add a Note

My Notes:

Add a Note

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
Calculated per serving.
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free Soups Sugar Free

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply