High Protein Southwest Chicken Soup is a hearty, practical dinner with tender chicken, black beans, corn, peppers, and a lightly creamy broth.
Chili powder, cumin, smoked paprika, green chiles, and salsa give it plenty of Southwest-inspired flavor without making the preparation complicated.
I like how everything cooks in one pot, which keeps both the meal and cleanup manageable. Greek yogurt adds creaminess without turning the broth too heavy, while fresh lime juice and cilantro brighten it up at the end.
Each serving has 38 grams of protein, so one bowl makes a filling lunch or dinner.
This soup takes about 50 minutes from start to finish, but most of the cooking time is hands-off. It’s a dependable choice for a chilly evening, a busy weeknight, or weekend meal prep.
Serve it on its own or add crushed tortilla chips, sliced avocado, or a little shredded cheese.
Why You’ll Love This High Protein Southwest Chicken Soup
High in Protein
Chicken, black beans, and Greek yogurt provide 38 grams of protein per serving.
One-Pot Dinner
A large Dutch oven or soup pot handles the entire recipe, which keeps cleanup simple. You’ll also need a small bowl to temper the Greek yogurt before adding it to the soup.
Hearty but Not Heavy
Black beans, corn, chicken, and vegetables make the soup filling. Greek yogurt gives the broth a creamy finish without using heavy cream.
Good for Meal Prep
The flavors hold up well in the refrigerator, making this a useful option for lunches throughout the week.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs can replace the chicken breasts. They may need a few extra minutes to cook through.
Black Beans
Use drained and rinsed pinto beans if you don’t have black beans.
Frozen Corn
Drained canned corn can replace frozen corn. Add the same amount.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt. Avoid flavored or sweetened varieties.
Fresh Cilantro
Leave out the cilantro if you don’t care for it. Chopped green onions make a good alternative garnish.
Salsa
Use mild, medium, or hot salsa based on how spicy you want the soup.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
High Protein Southwest Chicken Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1½ pounds boneless skinless chicken breasts cut into bite-size pieces
- 2 teaspoon chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 cups low-sodium chicken broth
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 can (4-ounce) diced green chiles
- 1½ cups frozen corn
- 1 cup salsa
- ½ cup plain nonfat greek yogurt
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion, red bell pepper, and green bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the garlic. Cook for 30 seconds.
- Add the chicken, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned.
- Add the chicken broth, black beans, diced tomatoes, green chiles, corn, and salsa. Stir well.
- Bring the soup to a boil. Reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Place the Greek yogurt in a small bowl. Add about ½ cup of hot broth to the yogurt, a little at a time. Stir until smooth.
- Stir the yogurt mixture into the soup. Add the lime juice and cilantro. Stir well.
Notes
Tips and Tricks
Temper the yogurt slowly – Add the hot broth to the Greek yogurt a little at a time. This helps keep the yogurt smooth when it goes into the soup. Check the salsa before seasoning – Salsa and canned ingredients vary in sodium and spice. Taste the finished soup before adding more salt or heat. Cut the chicken evenly – Similar-size pieces cook at the same rate and are easier to eat with a spoon. Adjust the consistency – Add a small amount of broth if the soup becomes thicker than you prefer.Storing and Reheating
Refrigerate – Cool the soup and store it in an airtight container for up to 4 days. Freeze – For the best texture, freeze the soup before adding the Greek yogurt. Thaw it in the refrigerator, reheat it, and stir in the tempered yogurt before serving. Reheat on the stovetop – Warm the soup over low to medium heat, stirring occasionally. Avoid boiling it because high heat may cause the yogurt to separate. Reheat in the microwave – Heat one serving in short intervals, stirring between each interval until hot.Nutrition
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