Southwestern Chicken Soup

Southwestern Chicken Soup

4.5 of 5 (225)
member ratings
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


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


    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


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.


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.)

Member Ratings For This Recipe

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    56 of 60 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

  • no profile photo

    22 of 23 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

  • no profile photo

    20 of 21 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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    18 of 18 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

  • no profile photo

    13 of 13 people found this review helpful
    Very Delicious and Only 5 Weight Watcher Points per serving!! - 6/29/09