I just can’t get enough of the spicy, tomatoey flavor of this 30-minute Southwest chicken soup! I added tomatoes and green chilies, salsa, and red enchilada sauce to enhance the rich flavor, plus I tossed in canned black beans and corn to bulk it up. This Southwestern-inspired soup recipe is a total weeknight hero since I almost always have everything on hand to make it.
Top Reader Review
This turned out well, a very spicy and delicious soup. I followed the directions except for using only one cup of broth because from the pictures, it looked very liquid-y and we like a bit thicker soup. Definitely one I’ll be making again!
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Southwest Soup with Chicken and Black Beans
I never get tired of eating chicken tortilla soup, but I wanted a quicker, easier version I could make on weeknights using mainly canned goods and pantry staples. And that’s how this easy recipe for Southwest chicken soup was born!
My Southwestern soup is filled with juicy chicken breast, cans of black beans, corn, green chiles, and enchilada sauce, plus taco seasoning and just a few other ingredients. It’s simmering with Tex-Mex flavor. The best part, this dump-and-go soup is ready in just 30 minutes!
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Drain the Corn and Beans!
Make sure to drain the corn and black beans before adding them to the soup. The liquid inside the cans is salty and thick, so it 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 if you’re using low-sodium broth.
Southwest Chicken Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken breasts (diced*)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 15 ounces canned corn (1 can, drained**)
- 15 ounces canned black beans (1 can, drained***)
- 10 ounces diced tomatoes with green chiles (1 can)
- 10 ounces red enchilada sauce (1 can)
- 1 cup salsa (****)
- 1 lime (juiced)
- 1 tablespoon taco seasoning
Instructions
- Heat the oil in a medium pot or Dutch oven over medium-high heat.1 tablespoon olive oil
- Add the chicken and onions to the pot.1½ pounds boneless, skinless chicken breasts, 1 onion
- Cook until the chicken is browned.
- Add the remaining ingredients to the pot.2 cloves garlic, 2 cups low-sodium chicken broth, 15 ounces canned corn, 15 ounces canned black beans, 10 ounces diced tomatoes with green chiles, 10 ounces red enchilada sauce, 1 cup salsa, 1 lime, 1 tablespoon taco seasoning
- Bring the mixture up to a boil over high heat.
- Cover and reduce the heat to a simmer. Cook for 15 minutes.
- Serve with tortilla chips, sour cream, avocado, or hot sauce.
Notes
- If using cooked chicken, sauté the onions alone for a few minutes, then add the chicken with the rest of the ingredients.
- Chicken should be cooked/warmed to 165F before consuming.
- Stir in 1/2 cup of sour cream or heavy cream at the end (off heat) for a creamier soup.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Use Leftover Chicken
If you have some cooked/leftover chicken on hand, you can use that in place of raw chicken breasts. Simply throw it into the pot with all the other ingredients, and simmer until the chicken is warmed through. I like to make this Southwest soup with shredded chicken when I have some in my fridge!
How to Make Southwestern Chicken Soup Step by Step
Prep: Gather the list of ingredients for this Southwest soup recipe. Dice the chicken breasts and onion, mince the garlic, drain the canned corn and black beans, and juice the lime.
Add the Chicken: Heat 1 tablespoon of olive oil in a medium pot or Dutch oven over medium-high heat. Add 1½ pounds of diced boneless, skinless chicken breasts and 1 diced onion to the pot.
Cook: Cook until the chicken is browned.
Add Everything Else: Add 2 cloves of minced garlic, 2 cups of chicken broth, 15 ounces (1 can) of corn, 15 ounces (1 can) of 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.
Combine: Stir until the ingredients are evenly distributed and well combined. Then bring the soup mixture up to a boil over high heat.
Simmer: Cover and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.
Serve: Serve bowls of Southwest chicken soup with tortilla chips or strips, sour cream, avocado, or hot sauce.
How to Store, Freeze, and Reheat
Store leftover Southwest chicken soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat until warmed through; or in the microwave in 30-second increments.
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