5.0 from 15 votes
Creamy Southwest Chicken Soup
Packed with shredded chicken, two types of beans, and plenty of veggies, this creamy southwest chicken soup is so hearty and filling. Ready in under an hour!Recipe includes a how-to video!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings (slightly more than 1 cup per serving)
Calories: 767 kcal
Course:
Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 2 Tablespoons salted butter
- 1 cup yellow onion chopped
- 1 red bell pepper chopped (about a cup)
- 2-4 Tablespoons finely chopped jalapeño seeds and ribs removed see note
- 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 (see note for substitute)
- 1 15 oz can black beans rinsed and drained
- 1 15.5 .5 oz can pinto beans rinsed and drained
- 1 ¼ cup frozen corn
- 3 cups chicken broth
- 1 lb chicken mix of breast and thighs
- 6 oz cream cheese cut into cubes, softened
- Preferred toppings: limes, sour cream, corn chips and cilantro are all great options!
Instructions
- Melt butter in a Dutch oven or large soup pot over medium heat.
- Add onion, bell pepper, and jalapeno and cook until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle spices overtop (ancho chili powder, smoked paprika, cumin, oregano, salt, and pepper) and stir until combined.
- Add Rotel, black beans, pinto beans, and corn and stir together. Drizzle in chicken broth and stir to combine.
- Add chicken (I usually cut the breasts in half so that they cook faster) and bring to a boil, stirring occasionally. Once chicken is cooked through, remove, shred or cut into bite-sized pieces, and return to the pot.
- Add cream cheese and stir until melted and thoroughly combined and smooth.
- Taste-test and add salt and pepper as needed. Serve warm, topped with your favorite toppings (a squeeze of lime is great in this soup!).
Cup of Yum
Notes
- This recipe makes 9 cups of soup.
- This adds a nice kick, but spiciness will vary depending on your specific jalapeno (some are simply hotter than others!). For a milder soup, reduce the jalapeno to just 2 Tablespoons (or omit it entirely).
- You could substitute 1 15-oz can of diced tomatoes and 1 7-oz can of diced chilis for the Rotel.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Serving
1serving
Calories
767kcal
(38%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
68g
(105%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
13g
Monounsaturated Fat
28g
Trans Fat
0.1g
Cholesterol
79mg
(26%)
Sodium
1106mg
(46%)
Potassium
645mg
(18%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1421IU
(28%)
Vitamin C
33mg
(37%)
Calcium
103mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings (slightly more than 1 cup per serving)
Amount Per Serving
Calories 767
% Daily Value*
| Serving | 1serving | |
| Calories | 767kcal | 38% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 68g | 105% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 1106mg | 46% |
| Potassium | 645mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1421IU | 28% |
| Vitamin C | 33mg | 37% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.