Southwestern Chicken Soup Recipe

Bowl of Southwestern chicken soup topped with shredded cheese, avocado slices, cilantro, and sour cream.

This Southwestern chicken soup is hearty, smoky, and full of flavor. Chicken, beans, corn, and warm spices simmer together in one pot. It’s simple enough for beginners, yet customizable with fun toppings so everyone at the table can make their bowl just the way they like it.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 530kcal

Author: Sandra

Ingredients

For the Soup:

2 cups chicken about 12 ounces raw chicken breasts, or use rotisserie chicken (Note 2)
2 tablespoons olive oil
1 large yellow onion diced
3 cloves garlic minced
1 medium jalapeño seeded and minced (optional, for spice) (Note 3)
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
4 cups chicken broth (Note 4)
1 14.5 ounce can fire-roasted diced tomatoes
1 15-ounce can black beans drained and rinsed (Note 5)
1 cup frozen or canned corn drained if canned
1 tablespoon lime juice
Salt and pepper to taste

For Toppings:

tortilla strips or crushed tortilla chips (Note 6)
diced or sliced avocado
shredded cheese cheddar, Monterey Jack, or pepper jack
sour cream or Mexican crema
fresh cilantro chopped
lime wedges

Instructions

If starting with raw chicken breasts: Place them in a saucepan of lightly salted water or broth. Bring to a gentle simmer (do not boil) and cook until no longer pink in the center, about 15 minutes. Remove, let cool slightly, then shred with two forks.
If using cooked chicken (like rotisserie): Shred and set aside.
2 cups chicken
Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion (1 large yellow onion), minced garlic (3 cloves garlic), and diced jalapeño (1 medium jalapeño) (if using). Cook until softened, about 5 minutes, stirring often so they don’t burn.
Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and ½ teaspoon chili powder. Stir constantly for 1–2 minutes until fragrant. (This step helps “wake up” the spices for deeper flavor.)
Pour in 4 cups chicken broth, 1 14.5 ounce can fire-roasted diced tomatoes (with juices), 1 15-ounce can black beans (drained and rinsed), and 1 cup frozen or canned corn. Stir well. Increase heat and bring to a gentle simmer.
Stir in shredded chicken. Reduce heat to low and let the soup simmer gently, uncovered, for 15–20 minutes so the flavors come together. Stir occasionally.
Stir in 1 tablespoon lime juice. Taste, then season with salt and pepper as needed.
Ladle soup into bowls. Add toppings such as tortilla strips or crushed tortilla chips, diced or sliced avocado, shredded cheese, sour cream or Mexican crema, fresh cilantro, and lime wedges.

Notes

A Dutch oven distributes heat evenly and prevents scorching, but any large soup pot works.
Rotisserie chicken is the easiest shortcut. If using frozen chicken, trim freezer-burned spots before cooking to avoid off flavors.
Jalapeño adds a bit of heat. For more spice, leave in some seeds; for less, omit or swap with canned green chilies.
Use low-sodium broth so you can adjust seasoning yourself. If using regular broth, use less salt at the end
Always rinse beans in a colander to remove excess sodium and starch.
To make homemade tortilla strips: Cut corn tortillas into thin strips, brush lightly with oil, and bake at 375 F for 10–12 minutes until crisp.

Make-Ahead & Storage Tips

To Refrigerate: Let soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.

To Freeze: Place cooled soup in freezer-safe containers, leaving 1 inch of space at the top for expansion. Freeze for up to 3 months. (Avoid freezing with toppings — add those fresh when serving.)

To Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened. You can also reheat individual portions in the microwave.

Meal Prep Tip: Cook and shred chicken ahead of time, then store in the fridge (up to 3 days) or freezer (up to 2 months) to make assembling the soup even faster.

Nutrition