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Southwest Chicken Chowder | Can't Stay Out of the Kitchen | this delicious #soup is chocked full of veggies like #corn, red #potatoes, #garbanzo & #pinto beans. The #TexMex flavors are awesome yet not so spicy that kid's can't enjoy it. It's terrific for cold winter nights. #chicken #glutenfree #dairyfree #cleaneating

Southwest Chicken Chowder

Teresa Ambra
This savory chicken soup has a southwestern flavor and is chocked full of veggies and beans. It's terrific for cold winter nights when you're looking for comfort food to warm you up! This recipe is healthy, low calorie, gluten free, dairy free and clean eating.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 12
Calories 279 kcal

Equipment

  • 1 large soup pot
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 1/4 cup olive oil
  • 1 cup onions chopped
  • 1/2 cup celery finely chopped
  • 1 leek green top removed, washed thoroughly and diced
  • 2 cloves garlic minced
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1/2 tsp. ground black pepper
  • 1 tsp. salt
  • 1 tbsp. dried parsley
  • 1-2 tsp. cumin depending on taste
  • 6 cups reduced-sodium chicken broth
  • 3-4 cups cooked chicken diced
  • 2-1/2 cups red potatoes unpeeled and diced
  • 15 oz. can chickpeas drained and rinsed
  • 1 cup carrots peeled and sliced
  • 15 oz. can pinto beans rinsed and drained
  • 16 oz. frozen corn (you can also use fresh or canned corn)
  • 2 cups fresh baby spinach chopped
  • 4 oz. can green chiles mild, diced

Instructions
 

  • To large soup pot over medium-high heat, heat olive oil.
  • Add onions, leeks, garlic, celery, thyme, cumin, sage, parsley, salt, and black pepper and cook 6-7 minutes, stirring often, until vegetables are tender.
  • Add chicken broth, chicken, potatoes, chickpeas, carrots, pinto beans, green chilies and corn and bring to a boil; reduce heat to low and cook 30-45 minutes until all vegetables are tender.
  • Stir in spinach, immediately remove from heat, and serve.

Notes

NOTE: If desired, add a few drops of hot sauce if you want a spicy soup with some heat.
 
NOTE: Add additional water or chicken broth if you want to thin the soup.
 
NOTE: Preparation time does not include time required to pre-cook the chicken.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 279kcalCarbohydrates: 36gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 719mgPotassium: 681mgFiber: 9gSugar: 4gVitamin A: 2502IUVitamin C: 13mgCalcium: 100mgIron: 4mg
Keyword chicken, gluten free, main dish, soup, Tex Mex
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