Southwest Chicken Soup

Bold and flavorful southwestern flavors pull on Latin American influences in our southwest chicken soup.  It’s a warm bowl that’s a comfort food and protein-packed meal. It’s kind of like if a burrito and soup had a love child, with earthy notes of black beans and cumin meeting the sweetness of corn and diced tomatoes. Here, green chilis play up the southwestern flare. This all culminates in a dish that’s hearty, filling and cozy.

Pair it with Mexican cornbread or homemade sourdough.

Southwest Chicken Soup Ingredients

• Chicken breast: A lean source of protein, chicken adds substance and nutrition to the dish
• Onion: Sautéed with the chicken, the onion helps provide a savory, umami base to the soup, along with a little bit of sweetness. Yellow onions are your best bet here.
• Garlic cloves: An aromatic base, garlic lends potent and savory flavors. Mincing it fresh will always boost its fragrance and enhance the final soup.
• Corn: Using whole corn adds a nice texture and a little pop of sweetness.
• Black beans: Black beans add additional protein and fiber.
• Chicken broth: Chicken broth adds a deeper, richer flavor as the liquid base for the soup.
• Diced tomatoes and green chiles: The green chiles are low on heat but high on flavor. The tomatoes contribute acidity, which can help brighten up the overall dish.
• Cumin: Cumin powder lends deep, earthy notes to the dish.
• Chili powder: This adds a kick to the dish with a bit of heat and smokiness.
• Cayenne pepper: This will also pack a little bit of heat, so be careful to only add the recommended amount unless you like it spicy.
• Plain yogurt: Plain yogurt adds creaminess and tanginess and helps cool down the heat from the peppers.
• Cilantro: Fresh cilantro is a staple in southwestern and Mexican food, lending a fresh, aromatic flavor to brighten up dishes.

Directions

Step 1: Cook the chicken

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In a large skillet, heat the olive oil over medium heat. Add the chicken and the onion. Cook and stir for five to six minutes or until the chicken is no longer pink. Add the garlic and cook for one minute longer.

Step 2: Make the soup

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Stir in the corn, beans, chicken broth, tomatoes and seasonings. Bring the mixture to a boil then reduce the heat and simmer, covered, for 10 to 15 minutes to allow the flavors to blend. Serve and top with the yogurt and cilantro, if desired.

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Southwest Chicken Soup Variations

• Skip a step: To cut down on cooking time, shred a Rotisserie chicken and use that in place of the chicken breast.
• Avoca-yes: Top the soup with slices of fresh avocado for a creamy, rich flavor characteristic in southwestern cuisine.
• Mix up your meats: If you’re not craving chicken, swap it out for ground beef.
• Peppers please: Add a can of roasted poblano peppers in step two for an extra earthy, savory flavor. While they’ll add a little bit of heat, they’re relatively mild.

How to Store Southwest Chicken Soup

You can store your soup in the fridge in an airtight container for three days. Reheat on the stove or in the microwave.

Can you freeze southwest chicken soup?

Yes, you can store this soup for up to three months in the freezer in an airtight container. Place it in freezer bags to save space, and pre-portion it to make thawing for meals even more convenient. Just make sure to let the soup cool completely before freezing.

Southwest Chicken Soup Tips

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Can I use different types of beans in southwestern chicken soup?

Pinto beans are the best substitute for black beans. You can also try kidney beans and red beans, which can be creamy when cooked.

Can I use frozen corn in this recipe?

You can! Use it in place of the canned corn.

How can I thicken this soup if it’s too thin?

You can create a cornstarch slurry—whisking one tablespoon of cornstarch with cold water and adding it to the broth.