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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.5
  • Total Fat: 10.6 g
  • Cholesterol: 35.1 mg
  • Sodium: 178.4 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 8.0 g
  • Protein: 19.8 g

View full nutritional breakdown of Southwestern Chicken Soup calories by ingredient
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Southwestern Chicken Soup

Submitted by: STEPFANIER
Southwestern Chicken Soup

Introduction

A quick and hearty soup with plenty of spice! A quick and hearty soup with plenty of spice!
Number of Servings: 8

Ingredients

    1 lb (16 oz) chicken breasts, chopped into bite-size pieces
    1 small onion, chopped
    3 cloves garlic, chopped
    1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat)
    1 green pepper, chopped
    4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less)
    1 T cumin
    1 T olive oil
    1 14-oz can chopped tomatoes (preferably low-sodium)
    2 avocados, chopped
    1 quart chicken stock (preferably reduced-sodium)
    1/4 c cilantro, torn
    2 limes, juiced
    1 14-oz can pinto or black beans, drained and rinsed
    2 c cooked brown rice

Tips

I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time.


Directions

Makes 8 hearty cup-size servings

If you're not using cooked rice, start making rice before you begin the soup.

Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)

To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top.

(For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)







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Member Ratings For This Recipe



  • 52 of 56 people found this review helpful
    *Serve with whole-wheat tortilla strips that have been baked until crisp. (Add 33 calories per serving; about 1/4 of an 8" tortilla.)

    Other suggestions:

    Add your favorite salsa instead of canned tomatoes.

    Use 3 large fresh tomatoes when they're in season.

    Top your soup with low-fat so - 4/24/09

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  • Incredible!
    19 of 20 people found this review helpful
    I just finished making it and couldn't wait to let you all know how good it is. I used a non-chunky salsa instead of tomatoes, and also added the rice right to the soup. Its amazing. The flavors are so yummy! - 4/25/09

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  • Incredible!
    18 of 19 people found this review helpful
    Easy to make. Great color. Great mix of flavor and textures. The jalapeno was spicy enough for most tastes (I used 1/2 the seeds and ribs). Paired very well with "Spicy Southwestern Salad" also available on this site. Served to a SparkFriend (ODDBODKIN) and her DH. All adults and 13yo boy loved it. - 5/18/09

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  • Incredible!
    15 of 15 people found this review helpful
    I did not add the spinach, I followed along with the directions and realized when it was done it never said to add it! I did have a bag of frozen roasted peppers, green red and yellow, I used this instead of a fresh green pepper. Instead of plain tomato, used Rottell with lime and cilantro - 4/28/09

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  • Incredible!
    12 of 12 people found this review helpful
    Very Delicious and Only 5 Weight Watcher Points per serving!! - 6/29/09

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  • Incredible!
    12 of 13 people found this review helpful
    I made this recipe with half the ingedients ( using fresh tomatoes), added 1/2 a cup of frozen fresh corn and served with multi-grain 'food should taste good' chips. Yum! Everything looked so colorful and pretty while tasting soooo good! - 4/24/09

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  • Incredible!
    10 of 10 people found this review helpful
    This just took the top spot for our favorite soup. Yum! - 4/28/09

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  • Incredible!
    8 of 8 people found this review helpful
    This soup is great. We had lots left over so we added the remaining rice into the pot and separated it into individual servings to freeze. Had some for lunch today, very filling and tasy! - 5/7/09

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  • 8 of 11 people found this review helpful
    Just a question - should it be 1/4 cup of rice in each bowl or should the recipe contain 4 total cups of cooked rice? That will change the nutrition info. - 5/1/09

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  • Incredible!
    8 of 8 people found this review helpful
    I made this for supper tonight - it was FANTASTIC! Thanks for a great recipe! - 4/26/09

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  • Incredible!
    7 of 7 people found this review helpful
    I also added the rice to the soup, salsa for spice then strained it and put that in a tortilla and used the sauce to cover them. - 4/28/09

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  • Incredible!
    6 of 7 people found this review helpful
    My family raved about this soup. I used a can of Eden Organic Caribbean Black beans, undrained, and added corn scraped off a leftover cob from the night before. I used 1/2 cup salsa in addition to a tin of diced tomatoes. Served with whole wheat quesedillas made with low fat cheese. - 8/9/10

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  • 6 of 8 people found this review helpful
    I have a question...if using boneless breasts, am I to assume I use only 8 oz total, not 16 oz? - 2/17/10

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  • Incredible!
    6 of 8 people found this review helpful
    I am allergic to spinach, so I substituted cabbage for the spinach. - 4/25/09

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  • Incredible!
    5 of 5 people found this review helpful
    I was making chicken breasts like I usually do and decided to make a soup out of it. I was able t use a lot of my GINORMOUS bag of spinache from costco in this and I love it!! I did change it to suit what I had laying around. (Chicken,spinache,green pepper,black beans,brown rice,and tomatoes) YUM! - 8/17/10

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  • Incredible!
    5 of 5 people found this review helpful
    OMGoodness, this was SO GOOD! I didn't have any avacado, but it was still delicious! This one's a keeper! - 4/5/10

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  • Very Good
    5 of 5 people found this review helpful
    very colorful and filling. I added the spinach to my bowl instead of to the soup, as I don't like it cooked. - 3/22/10

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  • Incredible!
    5 of 14 people found this review helpful
    This was really good. I did make changes. I used cabbage instead of spinach and left out the jalapeno, avocados, cilantro, lime juice, and the brown rice. I ate it along side a turkey sandwich. Loved it. Even my son enjoyed some. Will make again. - 5/1/09

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  • 4 of 14 people found this review helpful
    Great! - 5/23/10

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  • Incredible!
    4 of 4 people found this review helpful
    My whole family loved this, we couldn't get fresh jalepenos so we used the canned version...mama...it was hot. 1/4 of a small can would have done it. We will make this again. - 5/6/10

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  • Incredible!
    4 of 4 people found this review helpful
    All of these recipes are amazing, but this one especially is one of my favorite. - 4/18/10

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  • Incredible!
    4 of 4 people found this review helpful
    This is very familiar to me being from TX. I was leary about the spinach but it was very mild. Too increase the heat we added tbs of paprika. FANTASTIC flavors and very filling! - 4/7/10

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  • 3 of 10 people found this review helpful
    cannot wait to try this! - 4/23/09

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  • 2 of 2 people found this review helpful
    If you put a half cup of rice in the bowl, then your 2 C rice will only stretch to 4 servings. Perhaps only a 1/4 c rice should go in each bowl? - 10/18/11

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  • 2 of 3 people found this review helpful
    i went out to eat, and think this recipe might duplicate the soup at restaurant - 4/18/10

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