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Chicken

February 20, 2022

Southwestern Chicken & Vegetable Soup

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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.

Southwestern Chicken & Vegetable Soup

This soup is gluten-free and can be easily adapted to be paleo compatible. It comes together quickly and is very flavorful.

Prep:
10
min
cook:
30
min
total:
40
min
Print It
Author:

Elishah

Ingredients
  • 3 T avocado oil
  • 2 medium carrots, peeled and cut into small dice
  • 1 large parsnip, peeled and cut into small dice
  • 1 medium yellow onion, small dice
  • 5 garlic cloves, minced
  • 1-15oz can fire roasted tomatoes
  • 1-15oz can black beans, drained and rinsed
  • 1 lb chicken breasts, diced
  • 6 C chicken broth
  • 1 1/2 T cumin
  • 1 tsp ground corriander
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 T sea salt
  • 1/2 tsp black pepper
  • 1/2 lime, juiced
  • lime wedges, for serving
  • cilantro, for serving
  • avocado, for serving
Instructions
  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, 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.

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Hi, I'm Elishah

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