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Creamy Southwest Chicken Soup Recipe

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4.1 from 14 reviews

This creamy Southwest chicken soup is a flavorful and hearty dish perfect for cozy meals. Packed with tender chicken, zesty spices, beans, corn, and a smooth cream cheese finish, it offers a delightful balance of smoky, spicy, and creamy textures. Easy to prepare on the stovetop, it serves 8 and can be customized with your favorite toppings like lime, sour cream, corn chips, and cilantro.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southwestern

Ingredients

Main Ingredients

  • 2 Tablespoons salted butter
  • 1 cup yellow onion, chopped
  • 1 red bell pepper, chopped (about 1 cup)
  • 2-4 Tablespoons finely chopped jalapeño (seeds and ribs removed)
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon ancho chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • 2 (10 oz) cans original Rotel (diced tomatoes with green chilies)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15.5 oz) can pinto beans, rinsed and drained
  • 1 ¼ cup frozen corn
  • 3 cups chicken broth
  • 1 lb chicken, a mix of breasts and thighs
  • 6 oz cream cheese, cut into cubes and softened

Preferred Toppings

  • Limes (for squeezing)
  • Sour cream
  • Corn chips
  • Cilantro

Instructions

  1. Melt Butter: In a Dutch oven or large soup pot, melt 2 tablespoons of salted butter over medium heat.
  2. Sauté Vegetables: Add chopped onion, red bell pepper, and finely chopped jalapeño to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Add Garlic: Stir in 1 tablespoon of minced garlic and cook for about 30 seconds until fragrant.
  4. Add Spices: Sprinkle in 1 tablespoon ancho chili powder, 1.5 teaspoons smoked paprika, 1 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well until the spices evenly coat the vegetables.
  5. Combine Beans, Rotel, Corn, and Broth: Add two 10 oz cans of Rotel, one 15 oz can of black beans (rinsed and drained), one 15.5 oz can of pinto beans (rinsed and drained), and 1 1/4 cup frozen corn to the pot. Stir to combine, then drizzle in 3 cups chicken broth, mixing thoroughly.
  6. Cook Chicken: Add 1 lb chicken (breasts cut in half recommended for faster cooking) to the pot. Bring the mixture to a boil, stirring occasionally. Once the chicken is cooked through, remove it, shred or cut into bite-sized pieces, then return the chicken to the pot.
  7. Add Cream Cheese: Stir in 6 oz of softened cream cheese cubes until fully melted and the soup is creamy and smooth.
  8. Adjust Seasoning & Serve: Taste the soup and add additional salt and pepper if needed. Serve warm garnished with your preferred toppings such as lime wedges, sour cream, corn chips, and fresh cilantro.

Notes

  • Adjust jalapeño quantity depending on your preferred heat level; removing seeds and ribs reduces spiciness.
  • If Rotel is unavailable, substitute with diced tomatoes and green chilies in equal amounts.
  • Using a mix of chicken breasts and thighs adds depth of flavor and keeps the meat tender.
  • For thicker soup, reduce chicken broth slightly or simmer longer to concentrate flavors.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://cheftinaskitchen.com/creamy-southwest-chicken-soup-recipe/