There’s nothing better than a warm, cozy bowl of soup when you’re not feeling your best, when it’s cold outside, or when you just want something quick and comforting.

This Easy Southwest Soup came about last week when my daughter and I were sick. I wanted a bowl of soup that was easy, provided good nutrients, used simple, common ingredients and had lots of flavor. This one checks all those boxes.

WHY YOU’LL LOVE THIS SOUTHWEST SOUP

Quick and Easy: This soup comes together in just under thirty minutes, making it the perfect choice for busy weeknights or when you just want something fast.

Healthy and Nourishing: Packed with wholesome ingredients like black beans, corn, and orzo, this soup is loaded with protein, fiber, and other nutrients. I especially love adding chipotle chili pepper powder to this soup when I’m congested (noted as optional on the recipe card). The spiciness is helpful to clear my sinuses. I also just love the flavor, so I add this spicy seasoning even when I’m not sick. However, if you’re sensitive to spice, you can skip it altogether.

Customizable: Chicken is a great addition to this soup. Shredding a rotisserie chicken would be an easy option. And if you love a spicy soup, add some cayenne or chopped jalapeño. Or, if you have any veggies that need to be used, toss those in! There’s so many ways you could adjust this to your liking, or to use what you have on hand.

Another Easy One Pot Meal: My Creamy Ground Turkey Pasta. A simple, homemade sauce that resembles Alfredo, is tossed with pasta and fresh chopped spinach. Everything cooks in one pan making clean up a little easier, just like for this Southwest Soup.

INGREDIENT NOTES

Extra virgin olive oil – You can use any cooking oil, but extra virgin olive oil is my preference.
White onion – Adds a layer of flavor to the broth. Onions are also rich in antioxidants and compounds that support immune health.
Garlic – I add garlic to almost every recipe. To make using garlic more convenient, I usually have a jar of minced garlic in the refrigerator. However, if you don’t have any, you could also finely chop a couple cloves.
Tomato paste – Provides a rich, concentrated tomato flavor that deepens the broth and adds a touch of sweetness.
Orzo pasta – A small, rice-shaped pasta that makes the soup heartier and more filling.
Broth – The base of the soup, adding flavor and richness. I like to use chicken broth, but beef or vegetable broth would also work. I recommend choosing a quality brand, like Swanson, and a low-sodium one for a heart-healthy option.
Can (15 oz) black beans – Make sure to drain and rinse them first. Black beans are packed with protein and fiber, support digestion, help regulate blood sugar, and keep you feeling full.
Can (15 oz) corn – You can use either canned or frozen. If using canned, make sure to drain it first. Frozen does not need to be thawed. Corn also brings with it fiber and vitamins.
Cumin – A common household spice that gives the soup its signature Southwest flavor.
Smoked paprika – Adds a subtle smokiness and rich, red color. Smoked paprika is also a good source of vitamin A.
Chipotle chili powder – I list this as optional on the recipe card in case anyone is sensitive to spice. However, if you’re not, I highly recommend adding it for a slight touch of heat and smokiness.
Fresh cilantro – Brightens the dish with a fresh, herbal flavor that perfectly compliments the other ingredients in this soup.
Lime – Don’t skip the fresh lime juice! It adds the best flavor. Lime juice is also a great source of vitamin C, which boosts immunity.
Salt & pepper – No need for notes on these. Just be sure to taste at the end and add more salt and pepper to your liking.
Avocado – This is optional, but if you can get some good avocados, chop them up and throw them in. They’re DELICIOUS in this!

Vegetarian Substitution:

You can use vegetable broth instead of chicken broth. The rest of the ingredients in this Easy Southwest Soup are all vegetarian!

STEP-BY-STEP INSTRUCTIONS

Start by heating about one tablespoon of olive oil over medium heat in a medium or large sized pot. Add the diced onion and cook until slightly soft, for about 1-2 minutes. Then, add the garlic and cook for another minute.

Add the tomato paste and break it up a little bit. Cook for 1-2 minutes to slightly “toast” the paste, stirring often.

Next. add the other tablespoon of olive oil and the orzo pasta. Lightly toast the orzo by mixing it with the rest of the ingredients. Stir occasionally for about 1-2 minutes.

Pour in the chicken broth, black beans, and corn. Add the cumin, smoked paprika, chipotle chili powder (if using), a pinch of salt and black pepper and then stir.

Turn the heat up a bit and bring the soup to a gentle boil, then reduce the heat to medium-low once boiling. Let everything cook for 13-15 minutes, stirring occasionally, until the orzo is tender.

Once orzo is fully cooked, turn the heat off. Stir in the lime juice and chopped cilantro. Taste and adjust the seasonings, adding more salt, pepper, or lime juice if needed. Ladle the soup into bowls and add chopped avocado, if using. Serve warm and enjoy!

TIPS & NOTES

Tomato Paste Substitution: If you don’t have tomato paste, you can use a can of diced tomatoes instead. Include all the liquid as well.

Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth. (It’s common for the orzo to soak up some of the broth as it sits, so extra broth or a splash of water is usually needed.)

Lime and Cilantro: Add the lime juice and fresh cilantro just before serving for the best flavor and freshness.