Print

Southwest Chicken Soup

A bowl of Southwest chicken soup topped with crushed tortilla chips, sour cream, and avocado slices
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bold, spicy, and ready in just 30 minutes, this Southwest chicken soup is a one-pot weeknight hero packed with diced chicken breasts, black beans, sweet corn, and a rich tomatoey broth made from red enchilada sauce, salsa, and diced tomatoes with green chiles.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 15 ounces canned corn (1 can, drained)
  • 15 ounces canned black beans (1 can, drained and rinsed)
  • 10 ounces diced tomatoes with green chiles (1 can, undrained)
  • 10 ounces red enchilada sauce (1 can)
  • 1 cup salsa (chunky mild recommended)
  • 1 lime, juiced fresh
  • 1 tablespoon taco seasoning

Instructions

  1. Heat the olive oil in a medium pot or Dutch oven over medium-high heat until shimmering.
  2. Add the diced chicken breasts and diced onion. Cook, stirring occasionally, for 5 to 7 minutes until the chicken is browned and the onions are softened and slightly translucent.
  3. Add the minced garlic and stir constantly for 30 seconds until fragrant.
  4. Add the chicken broth, drained corn, drained and rinsed black beans, undrained diced tomatoes with green chiles, red enchilada sauce, salsa, fresh lime juice, and taco seasoning. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Increase the heat to high and bring the soup to a rolling boil.
  6. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes until the chicken reaches an internal temperature of 165 degrees F and the flavors have melded.
  7. Taste and adjust seasoning if needed, then serve hot with your favorite toppings.

Notes

  • For pre-cooked or rotisserie chicken, saute the onion alone for 3 to 4 minutes until soft, then add the cooked chicken with all canned ingredients in step 4 and simmer 15 minutes to warm through.
  • For a creamier bowl, stir in half a cup of sour cream off the heat at the very end so it does not curdle.
  • Use a chunky mild salsa for the best texture. Switch to a hot salsa or add a diced jalapeno with the onion to turn up the heat.
  • To reduce sodium, use low-sodium enchilada sauce and low-sodium salsa.
  • Cool completely before freezing in airtight containers. Freezes well for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/southwest-chicken-soup/