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Southwest chicken soup

Updated: Dec 7, 2018


Soups are some of my favorite things to make because they are so versatile and you can pretty much throw anything into them and as long as the flavor profile is complementary.

I was inspired to make this recipe because I had a crap ton of celery left over in my fridge that was just going to rot. (Who here has overbought from Costco! Also, I just can’t stand wasting food.)

Chicken noodle soup was too boring and cumin is a staple in our household- SO a fiesta soup transpired. This soup is fun because it’s basically a chicken taco in a bowl. If you add tortilla chips to top it off, you’re definitely going to feel like you’re dining among taco trucks.

Because of the beans and the chicken breast in it, this soup is actually a good amount of protein per serving at 24.2 grams.

Black Beans are a GREAT source of fiber. Most Americans do not get nearly enough fiber in their diet which is really a bummer because it helps to

  • regulate stool

  • decrease cholesterol

  • proposed to aid in cancer prevention

Celery, another ingredient I threw into this recipe, is also high in fiber. Overall, this recipe has 5 g of fiber per serving which is ⅕ of what is recommended per day for women and ⅙ the recommended amount for men.

A quick cooking tip I always like to go by is to read the recipe ahead of time-before even starting the recipe. There have been too many times when I’m following someone else’s directions and I don’t read through it before cooking. I usually end up getting halfway through and realize I don’t have enough time to make the recipe which leaves my friends and family sitting with wide eyes, staring at me while I finish.

OR- I realize I am burning ingredients on the stove because I didn't cut my vegetables up prior to throwing ingredients over flame. :( Nobody wants burnt dinner. So read ahead!

My suggestion would be to cut up all the white onion, then put oil in the stockpot to heat while you chop the green onion. That way the oil is nice and ready to go and your onions will be ready to sizzle right when you put them in the pot, instead of having to wait it out while the pot warms the oil.

It’s so important to let this soup (or any soup you make) simmer! It allows the flavors to become aromatic and season the rest of the ingredients in the soup. Think of it like letting the spices sweat all over the rest of the ingredients to get their smell spread all around. Sound tasty? Good.

Trust, me- you’ll thank me later. I tried this recipe a few days after having it sit in my fridge and the flavor was even better because the wonderful cumin and chili powder had continued to steep throughout its time in the fridge.



Serves 6-8


1 large onion

1 bundle green onion

3 cloves Garlic

1 qt chicken stock

1 ½ lbs chicken breast

2 roma tomatoes

6 stalks of celery

1 15 oz can of black beans, low sodium

½ cup chopped cilantro and extra for garnish

1 lime

1 avocado

2 tsp chili powder

1 tsp cumin

Salt and pepper to taste


Dice onion and green onion. Add to heated stock pot with oil. Saute on medium low until golden brown. Add in garlic in last 30 seconds of browning. Season with salt and pepper.

While onions are browning, chop tomatoes, celery, and cilantro.

Add stock, chicken breasts, tomatoes, celery, black beans, and seasonings. Bring to a boil and then let simmer until chicken breast is cooked thoroughly.

Once chicken is thoroughly cooked, remove to let cool. Once chicken is cooled, use two forks to create a tearing motion to shred chicken. Add back into the pot, along with cilantro. Let cook for 10 more minutes.

Serve with fresh lime squeezed over each serving and freshly cut avocado. Option to top with sour cream or Greek yogurt and tortilla chips.


Need further recipe support or tips on how to cook? I'd love to help! Just click "let's do this thing" or "reach out" on my website at

Mikyah RDN, LD


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