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Make use of pantry staples to create this easy one pot Southwest Chicken Soup – perfect recipe for cozy nights! Loaded with all the favorite southwestern flavors like salsa, red enchilada sauce, Rotel, corn, beans and taco seasoning.
Southwestern Chicken Soup Recipe
This southwestern chicken soup is full of mexican spices and is a similar copycat recipe of chili’s southwest chicken soup recipe! Chunks of tender chicken cooks with pantry staple canned ingredients in just one pot on the stove top.
Be sure and also try my Slow Cooker Southwest Chicken Tacos – it’s a dump & go crock pot dinner that the whole family will love!
Easy Pantry Ingredients Needed To Make It
- Olive Oil – I use extra-virgin ‘light tasting’ olive oil whenever a recipe calls for it. My family prefers it’s milder flavor compared to regular olive oil. Any neutral-flavored oil will work just fine like avocado oil, canola or vegetable oil.
- Boneless, Skinless Chicken Breasts – This soup starts with uncooked chicken breast. Simply cut the chicken into small bite-sized pieces before browning it inside the large soup pot.
- Finely Diced Onion – A yellow or white onion works great in this soup.
- Garlic Cloves – Use fresh garlic cloves that have been minced or pressed, use garlic paste, or use chopped garlic from a jar. Either way works just great! Make sure to use the equivalent measurement to equal 2 garlic cloves.
- Chicken Stock – Chicken stock has more flavor to it but chicken broth works just fine as well.
- Canned Corn – Drain the juices from the can before adding it into the soup.
- Black Beans – Drain and rinse the beans in a colander.
- Rotel – These are canned diced tomatoes w/ green chilies and come in mild, original, and hot & spicy. Pick your preferred heat level. I only ever use the mild version because even the mild version has a slight kick to it – but when paired with all the other ingredients, it’s a great balance.
- Red Enchilada Sauce
- Salsa – A good quality salsa is important! I love the refrigerated, freshly made salsas that you can usually find in the refrigerated section of the produce area at the store.
- Fresh Lime Juice – One lime is what you’ll need here.
- Taco Seasoning
How To Make Easy Southwest Chicken Soup
Heat the oil in a large pot, over medium-high heat. Add the chicken chunks and finely diced onion into the pot. Cook, while stirring occasionally, until the chicken is browned on the outside. It does not necessarily have to be cooked through but it should be almost cooked through to the proper temperature.
Add the rest of the ingredients into the soup pot. Turn the heat up and bring to a boil. Once boiling, reduce the heat to low-medium heat and cover the pot with a lid. Allow the soup to simmer for 15-20 minutes.
Ladle soup into bowls and top with your favorite toppings!
Changes & Variation Ideas
- Make It Creamy : Add 4 ounces (or an entire 8 ounce bar) of cream cheese to the soup. You could get creative and use jalapeño flavored cream cheese if wanted.
- Don’t Have Taco Seasoning? : Instead of 1 tablespoon taco seasoning you can use 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon garlic powder.
- Make It Spicy : Add a little heat with these additions – canned chipotle peppers, canned chopped green chiles, adobo sauce, use spicy Rotel, add cayenne pepper or add a can of sliced jalapeño peppers into the soup.
- Bell Pepper : Cook some small chopped bell pepper with the chicken and onion. This adds some flavor and lots of pretty color. One bell pepper will be plenty or use 1/2 of a bell pepper of two different colors.
- Make It With Leftover Chicken/Precooked Chicken : If you would rather use precooked chicken, like leftover chicken or rotisserie chicken, then here are the changes to make – Cook the onion in olive oil and then add the garlic and cook for 30 seconds longer. Add about 2-3 cups of cooked chicken in with the remaining ingredients, bring to a boil and simmer according to the recipe.
Favorite Toppings For Big Flavor!
This soup is a great meal when served with all the different toppings. Set out an assortment of toppings and let everyone in the family garnish their bowl of soup just how they like! Here are some ideas to get you started. Toppings provide tons of extra flavor and makes for a pretty presentation as well.
- Tortilla Chips or Tortilla Strips
- Sour Cream
- Lime Wedges
- Shredded Cheese
- Chopped Cilantro
- Sliced Jalapeno Pepper
- Hot Sauce
- Avocado Slices or Chunks
How To Store Leftovers
Fridge : Allow the leftover soup to cool to room temperature, place leftovers inside an airtight container and refrigerate for up to 4 days. Reheat in a saucepan on the stove top or reheat individual portions in the microwave.
Freezer : Allow the soup leftovers to cool to room temperature before placing them inside a gallon-size Ziploc freezer bag, making sure to label it, and freeze for up to 2 months. Let the soup thaw in the fridge overnight and then reheat over the stove top in a saucepan. You can also place the frozen soup inside the crock pot or slow cooker and cook on LOW heat for 4-5 hours or until warmed through.
Southwest Chicken Soup
- 1 tablespoon extra-virgin olive oil
- 1½ pounds boneless skinless chicken breast (about 3-4 chicken breasts)
- 1 small yellow onion finely diced
- 2 garlic cloves (minced or pressed, paste, or chopped from a jar)
- 2 cups chicken stock
- 1 can (15 oz) corn drained
- 1 can (15 oz) black beans drained & rinsed
- 1 can (10 oz) Rotel
- 1 can (10 oz) red enchilada sauce
- 1 cup salsa
- 1 tablespoon taco seasoning
- 1 lime juiced
- Prep : Cut the chicken breasts into small bite-sized pieces, about 1/2-inch or up to 1-inch.
- Heat the oil in a large pot, over medium-high heat. Add the chicken chunks and finely diced onion into the pot. Cook, while stirring occasionally, until the chicken is browned on the outside. Add in the garlic cloves and cook for an additional 30 seconds or until fragrant. * The chicken does not have to be cooked through but it should be almost cooked through to the proper temperature. The important part is to get that nice sear/brown on the outside.1 tablespoon extra-virgin olive oil, 1½ pounds boneless skinless chicken breast, 1 small yellow onion, 2 garlic cloves
- Add the rest of the ingredients into the soup pot. Turn the heat up and bring to a boil.2 cups chicken stock, 1 can (15 oz) corn, 1 can (15 oz) black beans, 1 can (10 oz) Rotel, 1 can (10 oz) red enchilada sauce, 1 cup salsa, 1 tablespoon taco seasoning, 1 lime
- Once boiling, reduce the heat to low-medium heat and cover the pot with a lid. Allow the soup to simmer for 15-20 minutes.
- Ladle soup into bowls and top with your favorite toppings!