I just can’t get enough of the spicy, tomatoey flavor of this Southwest chicken soup. I added tomatoes and green chilies, salsa, and red enchilada sauce to enhance the rich flavor, plus I tossed in canned beans and corn to bulk it up. This soup is a total weeknight hero since I almost always have everything on hand to make it.
What’s in This Southwest Chicken Soup Recipe?
This easy-to-make Southwest chicken soup is packed with so much flavor from pantry staples. All you need is some fresh chicken, onion, garlic, and a lime!
- Chicken: Boneless, skinless chicken breasts are my favorite for this lean soup, but thighs will also work.
- Onion + Garlic: Create a savory and earthy base of flavor.
- Broth: Low-sodium chicken broth forms the savory base of this soup.
- Corn: I like to use drained canned corn, but fresh or frozen works just as well.
- Beans: I like canned black beans for this soup, but pinto or kidney beans are also good choices.
- Diced Tomatoes and Green Chilies: Adds a bit of tomato flavor and spice to the soup.
- Red Enchilada Sauce: Adds an earthy flavor and bright color to the soup.
- Salsa: Creates a chunky texture in the soup.
- Lime: Adds brightness and freshness.
- Taco Seasoning: Enhances the Southwestern flavor of this soup.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
How to Store and Reheat
Store leftover Southwest chicken soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through, or in the microwave in 30-second increments.
How to Freeze
I like to freeze this Southwest chicken soup in individual portions for easy reheating. It will keep well for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Tips for Success
Make sure to drain the corn and black beans before adding them. The liquid inside the cans is salty and thick and will alter the taste and texture of the soup. I like to take the extra step and rinse mine, but you don’t have to.
Southwest Chicken Soup Recipe
I just can’t get enough of the spicy, tomatoey flavor of this Southwest chicken soup. It’s a total weeknight hero made with pantry staples!
Prep: 10 minutes
Cook: 20 minutes
Total Time
: 30 minutes
Prevent your screen from going dark
Instructions
-
Heat the oil in a medium pot or Dutch oven over medium-high heat. Add the chicken and onions to the pot. Cook until the chicken is browned.
1 tablespoon olive oil, 1½ pounds boneless, skinless chicken breasts, 1 onion
-
Add the remaining ingredients to the pot. Bring the mixture up to a boil over high heat.
2 cloves garlic, 2 cups low-sodium chicken broth, 15 ounces canned corn, 15 ounces canned black beans, 10 ounces diced tomatoes and green chilies, 10 ounces red enchilada sauce, 1 cup salsa, 1 lime, 1 tablespoon taco seasoning
-
Cover and reduce the heat to a simmer. Cook for 15 minutes.
-
Serve with tortilla chips, sour cream, avocado, or hot sauce.
Notes
Storage:Â Store Southwest chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Southwest Chicken Soup Recipe
Amount Per Serving (1 bowl)
Calories 332
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 73mg24%
Sodium 1276mg55%
Potassium 1031mg29%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 7g8%
Protein 34g68%
Vitamin A 660IU13%
Vitamin C 16mg19%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Southwest Chicken Soup Step by Step
Cook the Chicken: Heat 1 tablespoon of olive oil in a medium pot or Dutch oven over medium-high heat. Add 1½ pounds of boneless, skinless chicken breasts and 1 diced onion to the pot. Cook until the chicken is browned.
Add Everything Else: Add 2 cloves of minced garlic, 2 cups of low-sodium chicken broth, 15 ounces (1 can) of canned corn, 15 ounces (1 can) of canned black beans, 10 ounces (1 can) of diced tomatoes and green chilies, 10 ounces (1 can) of red enchilada sauce, 1 cup of salsa, the juice of 1 lime, and 1 tablespoon of taco seasoning to the pot. Bring the mixture up to a boil over high heat.
Simmer and Serve: Cover and reduce the heat to a simmer. Cook for 15 minutes. Serve with tortilla chips, sour cream, avocado, or hot sauce.
