Southwest Chicken Soup is my favorite easy dinner recipe that is loaded with all my favorite Mexican flavors: black beans, chicken, corn, and green chilis! If you love chicken tortilla soup as much as I do, then scroll on down to print this recipe. Oh, and did I mention your dinner will be ready in 15 minutes? I promise 🙂
It has been a miserable week when it comes to weather pretty much everywhere in the US. Here in Minnesota, we’ve had wind chills of -40 and as I type this, there is an extraordinarily nasty blizzard roaring outside my office window. I made the mistake of running to the grocery store a bit after the storm started and the 50 mph wind knocked me onto my rear end in the parking lot. Seriously!
To help me overcome the physical beating I took at the hands of the blizzard, I came home and made a big pot of our family’s favorite soup/ chili /stew. I grabbed my iPad to pull up the recipe from my blog and was shocked to see that after 7 years of blogging, I hadn’t posted this Southwest Chicken Soup recipe yet. It is honestly my favorite winter meal and I checked three times to be sure I hadn’t posted it.
I feel like I have cheated you all these years together. Please forgive me…
Not only is this Southwest Chicken Soup amazingly delicious, it is so simple to throw together. 15 minutes and you have perfect winter comfort in a bowl. I love mine with crushed up tortilla chips in it as well as all those yummy toppings!
Looking for another great Southwest recipe? How about my Southwest Chicken Quesadillas in 10 minutes or less?
Southwest Chicken Soup
An easy chicken tortilla soup recipe that is loaded with all your favorite Mexican flavors!
- Total Time: 15 minutes
- Yield: 8 servings 1x
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tb oil
- 2 – 15 ounce cans chicken broth
- 15 ounce can petite diced tomatoes
- 7 ounce can diced green chilis
- 2 rounded tsp chili powder
- 1 rounded tsp oregano
- 2 can black beans, drained and rinsed
- 1 can corn, drained
- 3 cooked chicken breasts, chopped
- Optional toppings: cheese, cilantro, avocado, sour cream and tortilla chips
- 1. In a large pot heated over high heat, add the oil, onion and garlic. Sauté until the onions soften. Add the broth, tomatoes, chilis and seasonings. Bring to a boil and allow to simmer for 5 minutes. Add the beans, corn and chicken then simmer for 5 minutes before serving with cheese, cilantro, avocado, sour cream and tortilla chips.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Mexican
- Serving Size: 1/8 th
- Calories: 280
- Sugar: 6 g
- Sodium: 1348 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 51 mg
Keywords: easy soup recipe
Claire @ The Simple, Sweet Life says
This looks delicious and perfect for all the cold weather we’ve been having here lately! Can’t wait to try your recipe!
Thanks for stopping by Claire! Carole
Mary | chattavore says
This looks delicious! Perfect for a cold night when I’m short on time!
Melissa Taylor says
BRRR!! This looks yummy – hope it helps you stay warm. 🙂
Ali A says
Ah! I’ve been looking for a new chili recipe since I make the same one over and over again! Can’t wait to try!
Amanda @ The Kitcheneer says
Im ALL about some chili! And i can totally see my self cozying up to this bowl!
It is so perfect if you love those southwest flavors Amanda! -Carole
This looks great, and I love chili when it’s so cold outside.
Thanks for hopping over to say so Marcy! – Carole
Sheila Reese says
Looks delicious! Also, your photos are terrific!
This was bland. I was expecting far more spicy and full of flavor. This however was not.
Thanks Olivia. Feel free to add more spices to make it work for you!
I agree. I added some homemade taco seasoning and ground up some coriander with mortar 1/8 tsp. May even open a jar of my salsa.
Thanks for your feedback Renee!
This sounds really good. I want to give it a try this fall. I’m wondering if you have tried it as a slow cooker recipe? Would you just toss all ingredients in and set to low 6-8hrs? Start with raw chicken breasts? As for the flavor, kosher salt, cyanne pepper, smoked paprika, extra cumin, and a can or two of Rotel in place of diced tomatoes and chilies would certainly liven it up. To thicken it up, I would include a can of tomato paste and an extra can of chili beans (but that’s just me). Can’t wait to try it!
Hi Kendall! I’ve never made it in a crock pot. I always make this when I have leftover chicken in the fridge and it all comes together so quickly on the stove that it only takes a few minutes. Let me know how it turns out!
I increased spices added a whole diced bell pepper and a diced jalapeño and 1 teaspoon of comino Delicious and quick.
I like your variation Anna!
I made this chili but I tweaked it quite a bit if you like your chili thick like I do do not add all of that chicken broth I also added a small can of tomato sauce and a packet of chili seasoning instead of the chili powder it’s just easy because everything is in there. I also added all the liquid with the black beans to make it thick. It came out great!
Thanks for sharing your version Doreen!