Southwest Chicken Vegetable Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 2 teaspoons olive oil
- 1⁄2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon chicken grill seasoning
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
- 2 stalks celery, diced
- 2 carrots, peeled and cubed
- 2 medium potatoes, cubed
- 1 (12 1/2 ounce) can chunk chicken, drained (or equal amount pre-cooked chicken)
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 3 cups chicken broth
- 3 cups water
- 16 ounces stewed tomatoes
- salt and pepper (to taste)
- shredded cheese (optional)
directions
- Place large stock or soup pot over medium heat and add olive oil.
- Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
- Add beans, broth, water, and tomatoes. Stir.
- Bring soup to a boil, then reduce heat to low.
- Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
- Serve piping hot, sprinkling cheese over top if desired.
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RECIPE SUBMITTED BY
I am 26 years old, married with one lovely son, Eli!. I currently work full time, but will soon be very part time! I am working on losing my baby weight, and getting back to my former healthy ways after slacking while pregnant. I love to cook and am always looking for new ideas and techniques to try.