Mediterranean Southwest Chicken Soup
Introduction
This Mediterranean Southwest Chicken Soup is a vibrant fusion of Mediterranean and Southwest flavors—a hearty, comforting bowl loaded with tender chicken, fire-roasted tomatoes, chickpeas, corn, and warm spices. It’s a high-protein, fiber-rich, and gluten-free dish that comes together in just 30 minutes. Perfect for meal prep, this soup is both light yet filling and packed with bold flavors!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Ingredients
For the Soup:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 can (14.5 oz) fire-roasted diced tomatoes
4 cups chicken broth (or vegetable broth for a lighter option)
1 ½ cups cooked shredded chicken (rotisserie or leftover chicken works well)
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
½ cup diced bell peppers (red or yellow for sweetness)
¼ cup chopped green chilies (optional, for spice)
¼ cup chopped fresh cilantro or parsley
For Garnishing (Optional):
Fresh avocado slices
Crumbled feta or cotija cheese
Lime wedges
Tortilla strips or pita chips
Instructions
Sauté Aromatics
Heat olive oil in a large pot over medium heat.
Add onions and cook for 2-3 minutes until softened.
Stir in garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
Add Liquids & Simmer
Pour in fire-roasted tomatoes and chicken broth. Bring to a gentle boil.
Add Chicken & Veggies
Stir in shredded chicken, chickpeas, corn, bell peppers, and green chilies.
Reduce heat to low and let simmer for 10-15 minutes to meld flavors.
Final Touches
Stir in fresh cilantro or parsley for a burst of freshness.
Taste and adjust seasoning if needed.
Serve & Enjoy
Ladle into bowls and garnish with avocado, crumbled feta, lime wedges, or tortilla strips.
Tips & Variations
Make it Spicier:
Add ½ tsp cayenne pepper or a dash of hot sauce.
Slow Cooker Option:
Add all ingredients to a slow cooker, cook on LOW for 4-6 hours, then shred the chicken before serving.
Make it Vegetarian:
Swap chicken for extra chickpeas or white beans and use vegetable broth.
Storage & Freezing:
Store in the fridge for up to 4 days.
Freeze for up to 3 months in airtight containers.
Nutritional Information (Per Serving)
(Approximate values, depending on garnishes)
Calories: 320
Protein: 25g
Carbs: 30g
Fat: 10g
Fiber: 7g
Sugar: 5g
This Mediterranean Southwest Chicken Soup is a unique and comforting dish that blends the best of both worlds!