Creamy Southwest Chicken Soup

Packed with shredded chicken, two types of beans, and plenty of veggies, this creamy southwest chicken soup is so hearty and filling. Ready in under an hour!

Recipe includes a how-to video!

Course Dinner, lunch, Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (slightly more than 1 cup per serving)

Calories 767kcal

Author Sam Merritt

Equipment

Dutch oven or large soup pot

Ingredients

2 Tablespoons (28 g) salted butter
1 cup (140 g) yellow onion chopped
1 (125 g) red bell pepper chopped (about a cup)
2-4 Tablespoons finely chopped jalapeno seeds and ribs removed see note
1 Tablespoon garlic minced
1 Tablespoon ancho chili powder
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
¼ teaspoon dried oregano
1 teaspoon table salt
½ teaspoon ground black pepper
2 10 oz (283 g) cans original Rotel (see note for substitute)
1 15 oz (425 g) can black beans rinsed and drained
1 15.5 oz (439 g) can pinto beans rinsed and drained
1 ¼ cup (175 g) frozen corn
3 cups (720 ml) chicken broth
1 lb (453 g) chicken mix of breast and thighs
6 oz (170 g) cream cheese cut into cubes, softened
Preferred toppings: limes, sour cream, corn chips and cilantro are all great options!

Instructions

Melt butter in a Dutch oven or large soup pot over medium heat.
2 Tablespoons (28 g) salted butter
Add onion, bell pepper, and jalapeno and cook until softened, about 5 minutes.
1 cup (140 g) yellow onion, 1 (125 g) red bell pepper, 2-4 Tablespoons finely chopped jalapeno
Add garlic and cook until fragrant, about 30 seconds.
1 Tablespoon garlic
Sprinkle spices overtop (ancho chili powder, smoked paprika, cumin, oregano, salt, and pepper) and stir until combined.
1 Tablespoon ancho chili powder, 1 ½ teaspoons smoked paprika, 1 teaspoon ground cumin, ¼ teaspoon dried oregano, 1 teaspoon table salt, ½ teaspoon ground black pepper
Add Rotel, black beans, pinto beans, and corn and stir together. Drizzle in chicken broth and stir to combine.
2 10 oz (283 g) cans original Rotel, 1 15 oz (425 g) can black beans, 1 15.5 oz (439 g) can pinto beans, 1 ¼ cup (175 g) frozen corn, 3 cups (720 ml) chicken broth
Add chicken (I usually cut the breasts in half so that they cook faster) and bring to a boil, stirring occasionally. Once chicken is cooked through, remove, shred or cut into bite-sized pieces, and return to the pot.
1 lb (453 g) chicken
Add cream cheese and stir until melted and thoroughly combined and smooth.
6 oz (170 g) cream cheese
Taste-test and add salt and pepper as needed. Serve warm, topped with your favorite toppings (a squeeze of lime is great in this soup!).
Preferred toppings:

Video

Notes

Yield

This recipe makes 9 cups of soup.

Jalapeno

This adds a nice kick, but spiciness will vary depending on your specific jalapeno (some are simply hotter than others!). For a milder soup, reduce the jalapeno to just 2 Tablespoons (or omit it entirely).

Rotel substitute

You could substitute 1 15-oz can of diced tomatoes and 1 7-oz can of diced chilis for the Rotel.

Storing

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition