10 Minute Southwest Chicken Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, spicy Mexican-inspired soup loaded with shredded chicken, black beans, corn, and tomatoes seasoned with cumin and cayenne. Topped with cheddar, tortilla strips, and sour cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14 ounces corn (drained)
- 14 ounces black beans (drained and rinsed, about 1 1/2 cups)
- 20 ounces diced tomatoes with green chile (use a mild version for almost no heat)
- 28-32 ounces chicken broth, about 4 cups
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt, adjust to taste as desired
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups cooked chicken, chopped bite-size, about 3/4-inch pieces
- shredded cheese: cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blend
- tortilla strips
- sour cream
- chopped fresh cilantro
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 7m
- Sodium
- 1348mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 707mg
- Calcium
- 223mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 1348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.