Zesty Southwest Chicken and Black Bean Soup
Indulge in a vibrant blend of tender chicken and hearty black beans with this Zesty Southwest Chicken and Black Bean Soup. Packed with colorful veggies and a medley of spices, it offers a wholesome, nutrient-rich meal with a satisfying texture and flavor. Enjoy the perfect balance of spice and zest in every spoonful. Great for a healthy lunch or snack, it's best served with crusty bread to complement its savory broth.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
boneless skinless chicken breast
1 lb (cut into strips)
crushed tomatoes
15 ounce (canned)
chicken broth
21 ounces (canned)
black beans
45 ounces (canned, undrained)
green bell pepper
1 (finely chopped)
red bell pepper
1 (finely chopped)
small onion
1 (finely chopped)
lemon juice
1 tablespoon (freshly squeezed)
jalapeño peppers
6-8 slices (pickled, finely chopped)
margarine
2 tablespoons (for sautéing)
seasoned salt
to taste (Emeril's Southwest)
bay leaf
1 (whole)
tarragon
1 pinch (dried)
oregano
1 pinch (dried)
cinnamon
1 pinch (ground)
Instructions
1
Season the chicken breast strips with seasoned salt and cook in a medium-sized skillet over medium heat until no longer pink. Remove from heat, dice into bite-sized pieces, and set aside.
2
Chop the green bell pepper, red bell pepper, onion, and jalapeño slices finely, either using a food processor for a finer texture or by hand for larger pieces.
3
In a large stock pot, melt margarine over medium heat. Add the chopped pepper and onion mixture, along with the jalapeño, and sauté until softened.
4
Stir in crushed tomatoes, followed by the undrained black beans.
5
Gently fold the cooked chicken into the pot, ensuring an even mix. Pour in the chicken broth and stir gently.
6
Add the bay leaf, a teaspoon of seasoned salt, a pinch of tarragon, oregano, and a touch of cinnamon to the pot.
7
Bring to a simmer, allowing the flavors to meld and the vegetables to become tender, approximately one hour or until the aroma becomes irresistible.
8
Remove the bay leaf before serving and enjoy hot with your favorite crusty bread or Recipe #43730.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Southwest Chicken and Black Bean Soup?
It is a vibrant, nutrient-rich soup featuring tender chicken, hearty black beans, colorful vegetables, and a medley of Southwest-inspired spices.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What type of chicken should I use?
The recipe calls for 1 lb of boneless skinless chicken breast cut into strips.
Do I need to drain the black beans before adding them to the pot?
No, the recipe specifies using 45 ounces of canned black beans undrained.
What kind of tomatoes are used in this soup?
The recipe uses 15 ounces of canned crushed tomatoes.
How should the peppers and onions be prepared?
The green bell pepper, red bell pepper, and onion should be finely chopped by hand or in a food processor for a finer texture.
Which spices provide the Southwest flavor?
The flavor comes from a combination of Southwest seasoned salt, tarragon, oregano, a pinch of cinnamon, and a bay leaf.
Is this soup spicy?
Yes, it has a zesty and spicy profile due to the addition of 6-8 slices of pickled jalapeo peppers and seasoned salt.
How long does the soup need to simmer?
The soup should simmer for approximately one hour to allow flavors to meld and vegetables to become tender.
Should the bay leaf be left in the soup when serving?
No, you should remove the bay leaf before serving the soup.
What is used to saut the vegetables?
The recipe uses 2 tablespoons of margarine to saut the pepper and onion mixture.
What is the first step in preparing the chicken?
The chicken strips are seasoned with salt and cooked in a skillet over medium heat until no longer pink, then diced into bite-sized pieces.
How much chicken broth is required?
The recipe requires 21 ounces of canned chicken broth.
Can I use fresh lemon juice?
Yes, the recipe calls for 1 tablespoon of freshly squeezed lemon juice.
Is there cinnamon in this chicken soup?
Yes, a pinch of ground cinnamon is included to add a unique depth to the flavor profile.
What is the recommended serving suggestion?
It is best served hot with crusty bread or alongside a complementary side dish like Recipe #43730.
Does the recipe use dried or fresh herbs?
The recipe uses dried tarragon and dried oregano.
What type of jalapeos are recommended?
The recipe suggests using 6-8 slices of pickled jalapeo peppers, finely chopped.
Can I use a food processor for the vegetables?
Yes, you can use a food processor if you prefer a finer texture for the peppers and onions.
What brand of seasoned salt is mentioned?
The ingredient list specifically mentions Emeril's Southwest seasoned salt.
Is this soup considered healthy?
Yes, the description notes it is a wholesome, nutrient-rich meal great for a healthy lunch or snack.
How many total ingredients are in this recipe?
There are 15 ingredients in this recipe.
What is the texture of the soup?
The soup features a satisfying texture with tender chicken, beans, and softened vegetables in a savory broth.
When do I add the chicken back into the soup?
The cooked, diced chicken is folded into the pot after the tomatoes and black beans have been added.
What size onion is needed?
The recipe calls for one small onion, finely chopped.
What color bell peppers are used?
The recipe uses one green bell pepper and one red bell pepper.
Can I adjust the salt level?
Yes, the seasoned salt is added 'to taste' and then one additional teaspoon is added later in the process.
Is the chicken cooked in the soup or separately?
The chicken is cooked and diced in a separate skillet before being added to the stock pot.
What heat level should I use to cook the chicken?
The chicken should be cooked over medium heat.
What makes the soup 'zesty'?
The combination of lemon juice, pickled jalapeos, and Southwest spices creates the signature zesty flavor.