This Southwest Chicken Soup is based on one that I often get at fairly well known chain restaurant. It’s a broth-based soup that’s light and yet loaded with tons of southwest flavors. Instead of the usual pinto or black beans, chickpeas are used instead!

Bring as we’re at the tail end of the Holiday season, and there’s still a lot going on, I decided to once again make this soup in the pressure cooker. Why? It saves me time and energy. So, I kept this soup pretty simple and made all at one time and in one pot. Toss it in, cook it, and enjoy.

There is a LOT of seasonings and spices in here, so don’t let the ingredient list scare you. A vast majority of the items listed are staple pantry spices, so it makes the list look a lot more intimidating than it really is. When it comes down to it, this soup is broth, chicken, chickpeas, onion and tomato with a whole hell of a lot of spices.

In the end I got a bowl full of hearty chicken soup that was just as good as, if not better than, the soup I know and love from that one chain restaurant.

I like to serve this soup with a small simple side salad with a lime-vinaigrette and nothing more since it’s basically a meal in a bowl.

Step-by-Step Photos:

Nutritional Claims: High Protein • Low Carb • Sugar Conscious • Keto Friendly • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher