5 from 2 votes
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Southwestern Chicken Soup

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Southwestern Chicken Soup is perfect for any time of year. You’ll love the flavors of this southwest chicken soup recipe due to the delicious southwest flavors. The next time that you’re craving a great recipe with great flavor, this easy soup recipe needs to be at the top of your list!

This southwest soup is one of my favorite recipes because of the delicious tender chicken and the fact that it has some of my favorite Mexican flavors. The first time that I made this dish, the entire family wouldn’t stop talking about what a great meal it was!

Bowl of Southwestern Chicken Soup next to two spoons.

Why you’ll love this Easy Weeknight Dinner

  • Made using fresh ingredients full of Southwestern flavors
  • Leftovers from last night are a great option to enjoy this great soup the next day
  • You can add or take away heat from this easy recipe to change up the flavor fast

Southwest Chicken Soup Recipe Ingredients

  • Extra virgin olive oil – I love using EVOO for all my cooking needs.
  • Garlic cloves – Garlic powder could work in a pinch.
  • Chicken thighs – I use boneless and skinless chicken thighs.
  • Salt and black pepper – For taste.
  • Chicken broth – Vegetable broth could work as well.
  • Sweet corn – I love using fresh sweet corn!
  • Black beans – This is an easy way to add extra protein.
  • Tomatoes – Fresh garden tomatoes add so much flavor.
  • Jalapeno pepper – Just a little bit of heat!
  • Ground cumin
  • Chili powder
  • Dried oregano
  • Cayenne pepper – Can be optional if you don’t want the spice.
  • Limes
  • Fresh cilantro – The perfect topping!

How to Make This Southwestern Chicken Soup Recipe

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  1. Heat olive oil and garlic in a large skillet over medium-high heat. Sauté garlic until golden brown, about 4-5 minutes. Remove browned garlic with a slotted spatula and discard.
  2. Unroll chicken thighs and season both sides with salt and black pepper, to taste. Add chicken to a hot skillet and brown on both sides, approximately 3-4 minutes per side.
  3. Add just enough chicken broth to the skillet to cover about 1/3 of the chicken thighs. Cover and reduce heat to medium-low. Simmer until chicken is pull-apart tender, approximately 40-45 minutes.
  4. Once tender, carefully shred chicken with 2 forks while still in the skillet. Add corn kernels, black beans, chopped tomatoes, jalapeno pepper, cumin, chili powder, oregano, and cayenne pepper to the skillet and top off with the remaining chicken stock. Stir to combine and season with additional salt and black pepper, to taste.
  5. Increase heat to medium and simmer until heated for approximately 15 minutes. If time permits, simmer longer to give flavors more time to mingle. Remove from heat and stir in juice from 2 whole limes and fresh cilantro. Serve immediately with remaining lime wedges.

Storage and leftovers

The only thing that you need to worry about when storing leftovers is that you let the soup cool down all the way and then add it to an airtight container. This southwestern soup is fast and easy to reheat the next time that you’re wanting a small bowl.

Leftovers should be eaten within 2-3 days.

Substitutions and Variations

You can always add more flavor to this soup by adding green chili or chipotle peppers.

If you have leftover rotisserie chicken that you need to use up, this is a great recipe to do just that!

FAQs

What are the best soup toppings?

You can easily add shredded cheese, sour cream, fresh cilantro, or even some crushed-up crackers to the top of this soup.

Can you freeze soup?

Absolutely. Just add the leftovers to a freezer-safe container and you can freeze soup easily.

Can you use other types of beans?

This soup makes it simple to change it up to whatever you’d like to add. If you want to omit the black beans and add a different type of bean, do so.

What to eat with This Easy Soup

Soup is a great main entree and pairs perfectly with so many side dishes! You can even pair a sandwich with it as well.

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Bowl of Southwestern Chicken Soup next to two spoons.
5 from 2 votes

Southwestern Chicken Soup


Author: Kim Schob
Course: Soups & Chowder
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yields 8 Servings
This delicious, Southwestern Chicken Soup dish packs a ton of flavor into every bite. Adding some fresh lime juice and cilantro right before serving it pulls all flavors together.

Ingredients 

  • 2 Tbs olive oil extra virgin
  • 3-4 garlic cloves roughly chopped
  • 2 lbs (907 ⅕ g) chicken thights boneless skinless
  • Salt and black pepper to taste
  • 6 cups (1 ⅖ kg) organic chicken broth divided
  • 4 sweet corn husked and kernels removed (corn prep peeler)
  • 2 black beans 15 oz cans rinsed and drained
  • ½ cup (74 ½ g) tomatoes chopped
  • 1 jalapeno pepper small finely diced
  • 2 tps ground cumin
  • 1 Tbs chili powder
  • 2 tps dried Oregano
  • ½ tps cayenne pepper
  • 4 limes quartered
  • ¼ c (4 g) fresh cilantro chopped

Instructions

  • Heat olive oil and garlic in a large skillet over medium-high heat. Sauté garlic until golden brown, about 4-5 minutes. Remove browned garlic with a slotted spatula and discard.
  • Unroll chicken thighs and season both sides with salt and black pepper, to taste. Add chicken to hot skillet and brown on both sides, approximately 3-4 minutes per side.
  • Add just enough chicken broth to skillet to cover about 1/3 of the chicken thighs. Cover and reduce heat to medium-low. Simmer until chicken is pull-apart tender, approximately 40-45 minutes.
  • Once tender, carefully shred chicken with 2 forks while still in the skillet. Add corn kernels, black beans, chopped tomatoes, jalapeno pepper, cumin, chili powder, oregano, and cayenne pepper to skillet and top off with remaining chicken stock. Stir to combine and season with additional salt and black pepper, to taste.
  • Increase heat to medium and simmer until heated through approximately 15 minutes. If time permits, simmer longer to give flavors more time to mingle. Remove from heat and stir in juice from 2 whole limes and fresh cilantro. Serve immediately with remaining lime wedges.

Notes

This soup makes a great appetizer, or pair it with a crisp, green side salad for a light, yet satisfying meal

Nutrition Information

Serving: 1Bowl Calories: 224kcal (11%) Carbohydrates: 9g (3%) Protein: 27g (54%) Fat: 10g (15%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 108mg (36%) Sodium: 173mg (8%) Potassium: 557mg (16%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 509IU (10%) Vitamin C: 14mg (17%) Calcium: 46mg (5%) Iron: 2mg (11%)

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