Looking for a hearty and flavorful soup that brings the essence of the Southwest to your table? Southwest Chicken Soup is the perfect choice. This recipe combines tender chicken, bold spices, and wholesome ingredients to create a dish that’s comforting and delicious. Whether you’re preparing a weeknight dinner or hosting a casual gathering, this soup is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Rich in Flavor: Featuring spices like cumin, chili powder, and smoked paprika.
- Healthy and Nutritious: Loaded with protein-packed chicken and fiber-rich beans.
- Easy to Make: Simple preparation with pantry staples.
- Customizable: Adjust the heat level or toppings to suit your preferences.
Ingredients for Southwest Chicken Soup
Here’s what you’ll need:
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper (red or green), diced
- 1 jalapeño, seeded and minced (optional for extra heat)
Protein and Broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 6 cups chicken broth
Vegetables and Legumes
- 1 can (14 oz) diced tomatoes (fire-roasted for extra flavor)
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup frozen corn
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Optional Garnishes
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream
- Fresh cilantro, chopped
- Diced avocado
- Tortilla strips or crushed tortilla chips
How to Make Southwest Chicken Soup
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, bell pepper, and jalapeño. Sauté until the vegetables are softened and aromatic, about 5 minutes.
Step 2: Build the Base
Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to release the spices’ flavors.
Step 3: Add the Liquids and Chicken
Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer.
Step 4: Incorporate Protein and Veggies
Add the shredded chicken, black beans, and corn. Stir well and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Step 5: Adjust and Serve
Taste and adjust seasoning as needed. Serve the soup hot with your favorite garnishes.
Pro Tips for the Best Southwest Chicken Soup
- Make It Spicier: Add a pinch of cayenne pepper or extra jalapeños.
- Use Fresh Corn: If in season, fresh corn adds a delightful sweetness.
- Prep Ahead: This soup tastes even better the next day as the flavors deepen.
- Freeze for Later: Store in airtight containers for up to 3 months.
Pairings for Southwest Chicken Soup
- Cornbread: A slice of warm cornbread complements the soup’s zestiness.
- Mexican Rice: Serve alongside for a heartier meal.
- Crispy Salad: A crisp, tangy salad provides a refreshing contrast.
Why Southwest Chicken Soup is a Must-Try
Southwest Chicken Soup is a versatile, quick, and flavorful recipe that appeals to all palates. It’s perfect for busy weeknights or a cozy weekend meal. The blend of bold spices, tender chicken, and wholesome veggies guarantees satisfaction in every bite.
So grab your favorite soup pot and get ready to whip up this delectable Southwest-inspired dish!
Serving and Storage Tips for Southwest Chicken Soup
Serving Suggestions
- Toppings:
Enhance the soup with delicious garnishes:- Cheese: Shredded cheddar, Monterey Jack, or queso fresco.
- Fresh Herbs: Sprinkle chopped cilantro or green onions for freshness.
- Creamy Add-ons: Add a dollop of sour cream or sliced avocado for creaminess.
- Crunchy Textures: Top with tortilla strips, crushed tortilla chips, or toasted pumpkin seeds for a satisfying crunch.
- Accompaniments:
Pair the soup with:- Cornbread: A slightly sweet and buttery slice for dipping.
- Side Salad: A crisp side salad with lime vinaigrette balances the dish.
- Warm Tortillas: Serve soft flour or corn tortillas on the side.
- Beverages:
Complement the bold flavors with:- A refreshing margarita or lime-infused soda.
- For a non-alcoholic option, try a chilled agua fresca or iced tea.
Storage Tips
Refrigeration:
- Let the soup cool to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 4 days.
- Reheat in a pot over medium heat, stirring occasionally, or in the microwave in 1-minute intervals until hot.
Freezing:
- Best for Meal Prep: Freeze the soup in individual portions for easy reheating.
- Use freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion.
- Freeze for up to 3 months.
Thawing:
- Thaw frozen soup in the refrigerator overnight or under cold running water.
- Reheat gently on the stovetop or in the microwave.
Make-Ahead Tips
- Prepare the soup base without adding garnishes or toppings to keep flavors fresh.
- Assemble the soup a day before serving to allow the flavors to deepen.
By following these serving and storage tips, you can enjoy Southwest Chicken Soup at its best, whether it’s freshly made, reheated for a quick meal, or pulled from the freezer for a no-fuss dinner!
1. Can I use raw chicken instead of cooked chicken?
Yes, you can! If using raw chicken, add it to the soup after sautéing the aromatics. Simmer it in the broth until fully cooked, about 20-25 minutes. Once done, remove the chicken, shred it, and return it to the pot.
2. How can I make this soup vegetarian?
To make it vegetarian, skip the chicken and use vegetable broth instead of chicken broth. Add more beans (like pinto or kidney beans) or diced sweet potatoes for protein and heartiness.
3. Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in your slow cooker (except garnishes). Cook on low for 6-8 hours or high for 3-4 hours. If using raw chicken, add it at the beginning and shred it once fully cooked.
4. What can I use instead of black beans?
If you don’t have black beans, you can substitute with pinto beans, kidney beans, or even chickpeas. Each provides a slightly different texture and flavor but works well in this soup.
Print
Southwest Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Description
This Southwest chicken soup is a hearty, flavorful dish with bold spices, tender chicken, and a mix of beans, corn, and tomatoes. It’s perfect for a cozy weeknight dinner or a festive addition to your table. Serve with tortilla chips or warm cornbread for the ultimate comfort meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound (450 g) boneless, skinless chicken breasts or thighs, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups (960 ml) chicken broth
- 1 can (14.5 oz/400 g) diced tomatoes (with green chilies for extra flavor)
- 1 cup (240 g) frozen or canned corn, drained
- 1 can (15 oz/425 g) black beans, rinsed and drained
- 1 can (15 oz/425 g) pinto beans, rinsed and drained
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) fresh cilantro, chopped
Optional toppings:
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Tortilla strips or crushed tortilla chips
- Sour cream
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the chicken:
- Add the diced chicken to the pot. Sprinkle with chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is browned on the outside (it doesn’t need to be fully cooked at this stage).
- Build the soup base:
- Pour in the chicken broth and diced tomatoes (with their juice). Bring the mixture to a simmer.
- Add the beans and corn:
- Stir in the black beans, pinto beans, and corn. Simmer for 15–20 minutes, or until the chicken is cooked through and the flavors meld together.
- Add the finishing touches:
- Stir in the lime juice and fresh cilantro. Taste and adjust seasoning with more salt or pepper if needed.
- Serve:
- Ladle the soup into bowls and top with your choice of shredded cheese, avocado slices, tortilla strips, or sour cream. Serve hot and enjoy!
Notes
- For a creamier soup, stir in 1/2 cup (120 ml) of heavy cream or coconut milk before serving.
- Use rotisserie chicken for a quicker version; just add it in step 4 to heat through.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.