Southwest Chicken Noodle Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and diced bell pepper. Cook until vegetables are softened, about 5 minutes.
• STEP 2.Add diced chicken breast to the pot and cook until browned on all sides.
• STEP 3.Stir in cumin, chili powder, salt, and black pepper. Cook for another minute to toast the spices.
• STEP 4.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
• STEP 5.Add corn, black beans, and noodles to the pot. Cook until noodles are tender, about 8-10 minutes.
• STEP 6.Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra heat, add a diced jalapeno pepper to the pot along with the bell pepper.
• Feel free to customize the soup by adding other vegetables like diced tomatoes or zucchini.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the pot and simmer until thickened.

Storage and Serving

• This Southwest Chicken Noodle Soup is best served hot.
• Garnish with fresh cilantro and a squeeze of lime for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.