Okay, friends, gather ’round! Let’s talk about my absolute favorite comfort food – Southwest Chicken Soup. I can almost smell it now, the aroma of roasted peppers, simmering spices, and tender chicken filling the kitchen. This recipe… oh, this recipe has a story!
It all started back when my kids were little, and I was desperately trying to find meals that were both healthy and that they’d actually eat. Anyone else been there? We were stuck in a serious chicken nugget rut. I knew I needed to shake things up, but my time was limited, and let’s be honest, my energy was even more so. I had a fridge full of leftover grilled chicken and some sad-looking bell peppers. I was staring into the fridge wondering what I can whip up. That’s when inspiration struck! I thought, “What if I could make a soup that’s packed with veggies, protein, and tons of flavor, but still feels fun and approachable for the kids?” That’s how my Southwest Chicken Soup was born.
The first batch was… well, let’s just say it was a learning experience. I went a little overboard with the chili powder (my poor kids!). But I kept tweaking it, adding a little of this, subtracting a little of that, until I landed on the perfect balance. It became an instant hit. Now, it’s a staple in our house, especially on chilly evenings. Even my picky eaters ask for seconds! It is my most requested Southwest Chicken Soup.
The beauty of this Southwest Chicken Soup is that it’s endlessly adaptable. You can use whatever veggies you have on hand, adjust the spice level to your liking, and even throw in some extra toppings for a little pizzazz. Think creamy avocado, crunchy tortilla strips, or a dollop of sour cream. YUM! My friends are always looking for a delicious Mexican chicken soup. This is the one.
Cooking, for me, is all about creating joy and connection through food. It’s about nourishing your loved ones, one delicious bite at a time. And this Southwest Chicken Soup embodies that philosophy perfectly. It’s a hug in a bowl, a warm, comforting reminder that even on the busiest days, we can still gather around the table and share a delicious meal together. I can see the smiles on my family’s faces as they enjoy each spoonful.
So, are you ready to make some Southwest Chicken Soup magic in your own kitchen? I promise, it’s easier than you think, and the results are SO worth it. Let’s get cooking! This is better than any tortilla soup I have ever tried.
What You’ll Need for This Southwest Chicken Soup
Alright, let’s gather our ingredients! Here’s what you’ll need to make my family’s favorite Southwest Chicken Soup. And don’t worry, I’ll share some little tips and tricks along the way.
- 1 tablespoon olive oil: I always use extra virgin olive oil because I love the flavor, but any cooking oil will do.
- 1 medium onion, chopped: Yellow or white onions work great. I usually chop a whole bunch of onions at once and store them in the fridge to save time.
- 2 cloves garlic, minced: Fresh garlic is always best, but if you’re in a pinch, you can use garlic powder (about 1 teaspoon).
- 1 red bell pepper, chopped: Feel free to use any color bell pepper you like. I just love the sweetness of red bell peppers in this soup.
- 1 green bell pepper, chopped: Again, use what you have! Sometimes I’ll even throw in an orange or yellow bell pepper for extra color.
- 1 (15-ounce) can black beans, rinsed and drained: I always rinse my black beans to remove any excess sodium.
- 1 (15-ounce) can corn, drained: Frozen corn works just as well! Just add it to the pot frozen; it’ll thaw as it cooks.
- 1 (14.5-ounce) can diced tomatoes, undrained: I like to use fire-roasted diced tomatoes for a little extra smoky flavor.
- 4 cups chicken broth: I usually use low-sodium chicken broth so I can control the salt level.
- 1 teaspoon chili powder: This is where you can adjust the spice level to your liking. Start with 1 teaspoon and add more if you like it spicier. This makes for a delicious spicy chicken soup.
- 1/2 teaspoon cumin: Cumin adds a warm, earthy flavor to the soup.
- 1/4 teaspoon smoked paprika: Smoked paprika adds a wonderful smoky flavor.
- 1/4 teaspoon oregano: A little oregano goes a long way!
- 1 pound cooked chicken, shredded: You can use leftover rotisserie chicken, grilled chicken, or even canned chicken. I often cook up a big batch of chicken on Sundays to use in recipes throughout the week.
- Salt and pepper to taste: Always, always season your food!
- Optional toppings: Avocado, sour cream, shredded cheese, tortilla strips, cilantro, lime wedges
When making Southwest Chicken Soup, I always check my pantry first to see what I already have on hand. This can save you a trip to the store and help you use up ingredients before they go bad. You can often find canned beans and corn on sale at the grocery store, so stock up when you see a good deal! Also, one Southwest Chicken Soup trick I learned from my grandma is to add a pinch of sugar to balance out the acidity of the tomatoes. It really makes a difference!
If your family loves this, they’ll go crazy for Turmeric Chicken Soup. Storing this Southwest Chicken Soup is pretty simple too! Just let the black bean chicken soup cool completely before placing it in an air-tight container in the fridge. It will last for up to 4 days and tastes even better the next day.
Let’s Make This Southwest Chicken Soup Together
Okay, friend, time to roll up your sleeves and get cooking! Don’t worry, this Southwest Chicken Soup recipe is super easy, and I’ll walk you through every step. Pretend I’m right here in the kitchen with you!
- Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, red bell pepper, and green bell pepper and cook for another 5 minutes, stirring occasionally, until the peppers are tender-crisp. Don’t worry if your onions get a little brown – that just adds flavor! I learned the hard way with Southwest Chicken Soup that burning the garlic makes the whole soup bitter, so keep an eye on it.
- Add the beans, corn, and tomatoes: Stir in the black beans, corn, and diced tomatoes (with their juice). Bring to a simmer. While the Southwest Chicken Soup is cooking, I like to put on some music and relax for a minute.
- Stir in the broth and spices: Pour in the chicken broth. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to combine. At this point, your Southwest Chicken Soup should smell like a cozy fiesta!
- Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. In my kitchen, Southwest Chicken Soup usually simmers for about 20 minutes while I clean up the kitchen.
- Add the chicken: Stir in the shredded cooked chicken and heat through. Taste and adjust the seasonings as needed. This is a crucial step! Everyone’s taste buds are different, so make sure the soup is seasoned to your liking. You might want to try Easy Chicken, Poblano, and Black Bean Soup (Small Batch) – A … for variations.
- Serve: Ladle the Southwest Chicken Soup into bowls and top with your favorite toppings. I like to offer a variety of toppings so everyone can customize their own bowl.
I learned the hard way with Southwest Chicken Soup that it’s always better to under-season than over-season. You can always add more salt, but you can’t take it away!
If you want to make this corn chicken soup in a slow cooker, simply sauté the veggies in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken during the last 30 minutes of cooking.
Another tip? This black bean chicken soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. Just thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave. And if you are looking for another tortilla soup, you could try this Chicken Tortilla Soup – A Delicious And Easy Recipe
How I Love to Serve This Southwest Chicken Soup
Now for the fun part – serving! My family loves this Southwest Chicken Soup when I make a big batch on Sunday evenings. It’s the perfect way to warm up after a long weekend and get ready for the week ahead. I also love to serve it with a side of cornbread or crusty bread for dipping. Yum!
The kids love when I set up a “topping bar” with all sorts of goodies like avocado, sour cream, shredded cheese, tortilla strips, cilantro, and lime wedges. It turns dinner into a fun, interactive experience. Plus, it gets them excited about eating their veggies! Southwest Chicken Soup is a hearty and comforting meal all on its own, but sometimes I like to add a simple side salad or some grilled quesadillas to round things out.
This Southwest Chicken Soup is perfect for potlucks, game day gatherings, or even a cozy night in. I often bring it to friends who are feeling under the weather or who just had a baby. It’s a thoughtful and nourishing way to show you care.
If you have extra Southwest Chicken Soup, you can use it to make enchiladas, tacos, or even a Southwest Chicken Soup casserole. Just shred some extra chicken, mix it with the soup, and use it as a filling for your favorite dishes. During the fall, I love to add a can of pumpkin puree to the soup for a little extra sweetness and warmth. In the summer, I like to use fresh corn on the cob instead of canned corn. It’s so flavorful! Friends always ask for this Southwest Chicken Soup recipe, and I’m always happy to share it. It’s truly a crowd-pleaser!
If you’re looking for another comforting soup recipe, be sure to check out my recipe for Parmesan Mushroom Chicken Soup. It is so flavorful!
Your Southwest Chicken Soup Questions Answered
Okay, let’s tackle some of the most common questions I get about my Southwest Chicken Soup. I’ve been making this recipe for years, so I’ve definitely learned a thing or two along the way. I’ll share my personal experiences and some tips and tricks to help you make the best Southwest Chicken Soup ever!
Q: Can I make this soup vegetarian?
A: Absolutely! Just omit the chicken and use vegetable broth instead of chicken broth. You can also add some extra beans or veggies to make it even heartier. For example, one of my friends makes this for her family using tofu! You know what I do when my Southwest Chicken Soup is vegetarian? I add a little bit of liquid smoke.
Q: Can I use frozen chicken?
A: While it’s best to use cooked chicken, you can use frozen chicken breasts in a pinch. Just add them to the pot with the broth and simmer until they are cooked through. Then, remove the chicken breasts, shred them, and return them to the soup.
Q: How can I make this soup spicier?
A: There are a few ways to add more heat to this spicy chicken soup. You can add more chili powder, a pinch of cayenne pepper, or some chopped jalapeños. You can also use hot sauce as a topping. I once added a whole habanero by accident! My family gave me the side eye.
Q: Can I make this soup in a slow cooker?
A: Yes! Simply sauté the veggies in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken during the last 30 minutes of cooking.
Q: How long does this soup last in the refrigerator?
A: This soup will last for up to 4 days in the refrigerator. Make sure to store it in an airtight container.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. Just thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave. I was so surprised when I first tried freezing this soup but it tastes just as good as when it is fresh!
Q: What if I don’t have all the ingredients?
A: No problem! This recipe is very forgiving. You can substitute ingredients as needed. For example, if you don’t have black beans, you can use kidney beans or pinto beans. If you don’t have corn, you can use another vegetable, such as zucchini or squash. The beauty of this Mexican chicken soup is it’s versatile.
My Final Thoughts on This Southwest Chicken Soup
This Southwest Chicken Soup recipe holds a special place in my heart because it’s a reminder of those early days of motherhood when I was just trying to figure things out. It’s a symbol of my commitment to nourishing my family with delicious, home-cooked meals, even when life gets crazy. It is so fun to whip up this delicious tortilla soup on the fly.
My Southwest Chicken Soup Pro Tips:
- Don’t be afraid to experiment with different toppings. This soup is a blank canvas, so get creative!
- Make a big batch and freeze it for later. It’s always nice to have a comforting meal on hand for busy weeknights.
- Adjust the spice level to your liking. This recipe is easily customizable, so make it your own!
Over the years, I’ve tried several variations of this Southwest Chicken Soup. One of my favorites is to add a can of green chiles for a little extra kick. Another is to use sweet potatoes instead of corn for a sweeter, more autumnal flavor. My son, Michael, loves when I add a dollop of guacamole to his bowl. My daughter, Isabella, prefers it with extra cheese and tortilla strips. This Southwest Chicken Soup is so versitile.
I hope you’ll give this recipe a try and make it your own. Experiment with different ingredients, adjust the seasonings to your liking, and most importantly, have fun! This Southwest Chicken Soup will not disappoint.
I hope that your Southwest Chicken Soup cooking experience is filled with joy, laughter, and deliciousness!
Southwest Chicken Soup
This hearty Southwest Chicken Soup is packed with flavor and wholesome ingredients. It’s a comforting and easy-to-make meal perfect for a chilly evening.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 pound cooked chicken, shredded
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño and cook for another 3 minutes, until slightly tender.
- Stir in chili powder, cumin, and smoked paprika and cook for 1 minute, until fragrant.
- Pour in chicken broth, black beans, corn, and diced tomatoes and green chilies. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and cook for another 5 minutes, until heated through. Season with salt and pepper to taste.
- Serve hot, topped with your favorite toppings like avocado, cilantro, sour cream, or tortilla chips.
Notes
For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper. You can also use rotisserie chicken to save time.