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–+ servings
overhead view of southwest chicken soup in a bowl with a spoon.
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5 from 1 vote

Southwest Chicken Soup Recipe

I just can't get enough of the spicy, tomatoey flavor of this 30-minute Southwest chicken soup. It's a total weeknight hero made with canned goods and pantry staples!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Main Course, Soup
Cuisine: American, Southwestern
Servings: 6 bowls
Calories: 330kcal
Author: Becky Hardin

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
    Oil melting in a pot.
  • Add the chicken and onions to the pot.
    1½ pounds boneless, skinless chicken breasts, 1 onion
    Cubes of chicken and onion cooking in a pot.
  • Cook until the chicken is browned.
    Cooked chicken in a pot.
  • 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
    Black beans, corn, tomatoes, salsa, and other ingredients added to a pot with chicken.
  • Bring the mixture up to a boil over high heat.
    Soup simmering in a pot.
  • Cover and reduce the heat to a simmer. Cook for 15 minutes.
    Southwest chicken soup in a pot.
  • Serve with tortilla chips, sour cream, avocado, or hot sauce.
    three-quarters view of a serving of southwest chicken soup in a bowl with a spoon.

Notes

*Boneless, skinless chicken thighs will also work. Or use leftover/cooked chicken for convenience.
**I like to use drained canned corn, but fresh or frozen works just as well.
***I like canned black beans for this soup, but pinto, kidney, or white beans are also good choices.
****Use your favorite salsa. I like to use a chunky mild salsa.
Tips:
  • 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.
Storage: 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

Serving: 1bowl | Calories: 330kcal | Carbohydrates: 33g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1299mg | Potassium: 1026mg | Fiber: 7g | Sugar: 7g | Vitamin A: 657IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 3mg