Jump to Recipe
This post may contain affiliate links. See my disclosure policy for more info.

South of the border soup is a winner at my house year round but it is especially satisfying on a cold day. This soup is loaded with chicken, black beans and corn, hearty ingredients that are satisfying and fill you up.

Different strokes for different folks. It is easy to put your own touches on this recipe by tweaking the ingredients to accommodate your tastes. And the topping possibilities are endless; anything you would normally put on a taco or a bowl of chili will work here too.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • A container of unsalted chicken broth. If you have the time or have some stashed in the freezer, homemade is best.
  • A medium onion chopped. Yellow, white or sweet onions work equally well.
  • Olive oil
  • You’ll need chili powder, cumin, salt, black pepper, garlic powder and a clove of garlic.
  • A can of black beans rinsed well.
  • Frozen or canned corn. During corn season, I freeze packets of cooked corn that has been stripped off of the cobs and use it throughout the year.
  • Chicken breasts that are shredded or cut into chunks. If you are pressed for time rotisserie chicken or canned chicken breast can be used. If you opt for the later, be mindful of the sodium content and perhaps rinse the chicken with water to reduce it.
  • I use salsa in this recipe but you can easily substitute in a can of Rotel or diced tomatoes. If you go the salsa route you can pick the level of heat in it.

Making the Soup

  • Chop the onion and mince the garlic. Heat up the olive oil in a stock pot. Add the onion and saute until it is translucent.
  • Add the minced garlic and spices, except for the salt, to the pot and stir until the garlic softens and becomes aromatic.

  • Add the broth, black beans, corn and salsa and stir. Add salt to taste and add more chili powder and cumin if its needed. Simmer for 15 to 20 min.
  • Ladle up a bowl of soup, garnish and serve. Left overs store well in the refrigerator for 4-5 days. The flavor gets more intense overnight so be mindful of that when adjusting the chili powder and cumin.

Serving Ideas

  • A bowl of this soup makes a nice hearty lunch.
  • You can garnish it with some combination of the following depending on your taste: tortilla strips, shredded cheese, onions, avocado slices, light sour cream or plain non-fat yogurt.
  • Add a dinner roll, side salad or half of sandwich and you have a nice dinner.

WW – 1 pt

South of the Border Soup

Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 118kcal

Equipment

  • chopping board
  • Chef knife
  • measuring spoons
  • Wooden spoon
  • 4 qt pot
  • garlic press

Ingredients  

  • 1 medium onion
  • 1 clove garlic
  • 1½ tsp chili powder
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 2 tsp olive oil, Bertoli extra light
  • ½ tsp salt to start, I added ¾ tsp total
  • 32 oz box unsalted chicken broth, used Swanson
  • 6 tbsp salsa
  • 1 can black beans, Trader oe's
  • 1½ c corn, used frozen
  • 12 oz cooked chicken breast, see note at end

Instructions

  • Chop the onion and mince the garlic.
  • Mix the garlic powder, black pepper, chili powder and cumin together in a small bowl.
  • Heat the olive oil in the 4 qt pot. Add the onions and cook until they are translucent.
  • Add the spice mix and the minced garlic and stir. As soon as the garlic is softened and becomes aromatic, add the chicken broth.
  • Add the black beans, chicken, corn and salsa. Stir and add salt to your tast and add more chili powder and cumin if you think it needs it. Simmer for 15-20 min
  • Serve and garnish with your favorite toppings. Make sure to count the points for them.
  • This soup stores well in the refrigerator for 4-5 days. It becomes more flavorful overnight so take that into account before adding more spices.

Notes

 Use fresh or rotisserie chicken that is either shredded or cut into chunks. In a pinch you can use 2 large cans of chicken breast but be mindful of the sodium content. You can rinse the canned chicken to get rid of the sodium it was packed in.

Nutrition

Serving: 1c | Calories: 118kcal | Carbohydrates: 18.9g | Protein: 23g | Fat: 2.4g | Saturated Fat: 0.7g | Sodium: 531mg | Fiber: 2.8g
Tried this recipe?Let us know how it was!
14