Recipe: Low-Cal Southwestern Chicken Soup
This low-cal Southwestern chicken soup recipe is so easy to make and a great way to sneak in veggies and fiber. This healthy gluten-free, dairy-free recipe has a little kick and is packed with Southwestern flavors. You can always leave out the chicken if you want a vegetarian version. Everyone loves this soup when I make it and I like that even the leftovers get eaten! Great for a football party or festive holiday get together with friends or family.
Total Time: 20 minutes
Yield: 5 serving(s)
Ingredients
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 cups chicken (or vegetable) broth
- 1 15-ounce can pure pumpkin
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- Shredded rotisserie chicken (optional)
- Optional Toppings
- Shredded cheese
- Sour cream
- Tortilla chips
- Sliced jalapeño
Directions
- Mix garlic and spices with 1/4 cup broth and bring to medium heat on the stove.
- Add the rest of the broth and bring to a simmer.
- Add pumpkin and mix well.
- Add remaining ingredients, stir and bring soup to a boil.
- Reduce heat to low and simmer for 10 minutes. Serve with toppings.
Nutrition Information Per Serving
Calories: 263
Protein: 13 gram(s)
Fat: 1 gram(s)
Carbohydrates: 34 gram(s)
Fiber: 15 gram(s)
Sugar: 7 gram(s)
Sodium: 436 milligram(s)
From the kitchen of: Get Healthy U
Rate this Recipe
(171 votes, average: 3.76 out of 5)
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64 Comments
Erica S on July 27, 2018 at 11:31 PM
Is this recipe strong with the pumpkin flavor?
Chris Freytag on July 30, 2018 at 9:08 PM
Hi Erica - no, you really can't taste it much at all!
Anders on June 7, 2018 at 12:42 AM
Really wish the nutrition facts also listed salt/sodium.
Chris Freytag on June 11, 2018 at 9:32 AM
Hi there - if you're ever looking for additional nutrition information, My Fitness Pal has an easy to use platform where you can type in your recipe and get the results. I added the sodium content to this recipe per your request.
Cyndy on April 26, 2018 at 9:01 AM
Easy and delicious! Love this.
Brian on April 19, 2018 at 7:23 PM
Can you recommend something other than 'canned pumpkin' as it is not sold in Australia.
Chris Freytag on April 23, 2018 at 9:30 AM
Hi Brian - you could definitely make your own pumpkin puree from fresh pumpkins! Otherwise, if they sell canned butternut squash in Australia, you can definitely use that!
Julie on March 18, 2018 at 12:43 PM
I have a jar of pumpkin salsa that I never used in the fall. Do you think that would work in this recipe, or would it be pumpkin overkill???
Chris Freytag on March 19, 2018 at 2:07 PM
Hi Julie - no, I think that would work! I've not tried using anything like that but soup is typically pretty versatile. Let me know hoe it turns out!
Dana on February 23, 2018 at 9:36 AM
Just prepared it last night for this evening's dinner. Filled the house with an amazing aroma, and naturally had to give it a taste (or two) It's a perfect blend between sweet (my husband's preference)and spicy (my preference) Quite delicious ! It'll be a weekly dinner for sure ! Thanks so much :)
Amanda on December 22, 2017 at 2:01 PM
Just made this and it is absolutely delicious! Thank you for a low fat wonderful soup!
Rosa Strydom on December 9, 2017 at 2:31 PM
How much chicken should I add for the entire recipe? And was the "optional" for saying the type of chicken is optional, or is it optional to add the chicken?
Chris Freytag on December 11, 2017 at 8:38 AM
Hi Rosa - you can add however much chicken you'd like - we got about 3 oz. per serving. And the optional just means you don't have to add the chicken if you don't want to!
Rosa Strydom on December 14, 2017 at 3:59 PM
Thank you! ^^
Jada on October 28, 2017 at 12:22 PM
How much is a serving is it like 2 cups or 1 cup or something else
Chris Freytag on October 30, 2017 at 9:58 AM
We got 5 servings out of the entire recipe which seemed to be in between 1-2 cups!
Alana Makaya on September 11, 2017 at 10:58 PM
Wonderful recipe! I had earlier made the "BBQ Chicken Baked Sweet Potatoes" and had left over sweet potato as well as left over shredded chicken (via www.lemontreedwelling.com). This recipe worked great with the filling from the sweet potatoes substituting the pumpkin called for in this recipe. Thank you so much! It came out great, Praise the Lord!
Chris Freytag on September 14, 2017 at 7:53 PM
Great idea! So glad you enjoyed, Alana :)