High Protein Southwest Chicken Soup
High Protein Southwest Chicken Soup is an easy one-pot dinner with 38 grams of protein per serving and a creamy, Southwest-inspired broth.
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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
Calories: 361kcalCarbohydrates: 38gProtein: 38gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 1076mgPotassium: 1338mgFiber: 10gSugar: 8gVitamin A: 1713IUVitamin C: 58mgCalcium: 134mgIron: 5mg
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