This Southwest Chicken Soup is a vibrant, comforting one-pot meal perfect for chilly days. It features tender chicken, creamy beans, sweet corn, and a smoky-spicy broth brightened with lime. It’s hearty, flexible, and ready in under an hour.
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Why You’ll Love This Southwest Chicken Soup
- Bold & Satisfying: Aromatic spices, fresh lime, and cilantro create a flavorful broth.
- Flexible Template: Easily adapt with pantry swaps or spice adjustments.
- One-Pot Wonder: Maximum flavor with minimal cleanup in a single pot.
- Meal-Prep Friendly: Flavors deepen overnight and it freezes beautifully.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 6 cups chicken broth, low-sodium preferred
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup frozen corn
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a couple of forks for shredding the chicken.
Don’t be shy with the spices—toasting the cumin and chili powder with the vegetables is a little trick that unlocks their full, smoky potential. And using a mix of beans like black and pinto gives the soup a more interesting texture and heartiness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 7 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat on stove, adding a splash of broth if soup has thickened.
Serving Suggestions
Complementary Dishes
- Buttery Cornbread or Crusty Bread — Perfect for dipping and sopping up every last bit of the flavorful broth. The slight sweetness of cornbread is a fantastic contrast to the savory, spiced soup.
- Simple Avocado Salad — Just diced avocado, red onion, a squeeze of lime, and a pinch of salt. The cool, creamy avocado provides a lovely, refreshing counterpoint to the warm soup.
- Cheesy Quesadillas — A quick, crispy quesadilla made with melty Monterey Jack or cheddar cheese is a crowd-pleasing side, especially if you’re serving kids or a hungry crowd.
Drinks
- A Crisp Mexican Lager — The light, clean taste of a cold lager cuts through the richness of the soup and complements the spices beautifully without overpowering them.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between spoonfuls.
- Herbal Iced Tea — A slightly sweetened hibiscus or mint iced tea offers a cool, tannic balance that works wonderfully with the soup’s Southwestern profile.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a classic and indulgent way to end a meal centered around these flavors.
- Mango Sorbet — A scoop of bright, tropical mango sorbet is light, palate-cleansing, and feels like a little vacation after your savory soup.
- Flan — The silky, creamy caramel custard is a traditional finish that’s not too heavy but feels deeply satisfying and special.
Before You Start: Tips & Ingredient Notes
- Chicken breasts or thighs? You really can’t go wrong. Chicken breasts will give you lean, shreddable meat, while thighs will add a bit more richness and stay incredibly juicy. I often use a mix of both for the best of both worlds.
- Why use low-sodium broth? This is my number one soup-making tip. Canned broths and beans can be quite salty, so starting with a low-sodium base gives you complete control over the final seasoning. You can always add more salt at the end, but you can’t take it out.
- Don’t skip the lime juice! I know it might seem like just a garnish, but that hit of fresh acidity at the end is what makes this soup go from good to absolutely irresistible. It brightens all the other flavors and balances the richness perfectly.
- What if I don’t have fresh cilantro? No problem! You can substitute it with a tablespoon of dried cilantro, or even just leave it out. The soup will still be delicious, though the fresh herb does add a lovely, vibrant top note.
How to Make Southwest Chicken Soup
Step 1: Start by heating the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the diced onion and red bell pepper. Sauté them for about 5-7 minutes, stirring occasionally, until they’ve softened and the onion becomes translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn, as that will make it bitter.
Step 2: Push the vegetables to the side of the pot and add the whole chicken breasts or thighs directly to the center. Let them sear for about 2 minutes per side—you’re not looking to cook them through, just to get a little color on the outside. This simple step adds a ton of flavor to the soup base. Now, sprinkle the cumin, chili powder, and dried oregano over everything in the pot. Stir to coat the chicken and vegetables in the spices, and cook for another minute. Toasting the spices like this really wakes them up and makes their flavor much deeper and more complex.
Step 3: Carefully pour in the chicken broth and the can of diced tomatoes with their juices. Use your wooden spoon to scrape up any browned bits from the bottom of the pot—that’s pure flavor gold! Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. The chicken should be completely cooked through and tender enough to shred easily with a fork.
Step 4: Using tongs or a slotted spoon, remove the chicken from the pot and transfer it to a clean plate or cutting board. Let it cool for a minute until you can handle it, then use two forks to shred it into bite-sized pieces. It should pull apart with very little effort if it’s cooked perfectly.
Step 5: Return all of the shredded chicken back to the pot. Now, stir in the rinsed black beans, pinto beans, and the frozen corn. There’s no need to thaw the corn first—it will heat through perfectly in the hot soup. Let everything simmer together, uncovered, for another 5-10 minutes. This allows the beans and corn to warm up and the flavors to meld together beautifully. You’ll notice the soup will thicken slightly as it cooks.
Step 6: Turn off the heat. This is the most important part! Stir in the fresh lime juice and the chopped cilantro. Now, taste the soup and season it with salt and black pepper until it’s just right for you. The lime juice is the magic ingredient that makes all the other flavors pop, so don’t be tempted to add it during cooking—the fresh, bright acidity can cook out. Serve immediately while it’s hot and comforting.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken. If you simmer the chicken for too long, it can become tough and stringy. The goal is to cook it just until it’s no longer pink in the center and shreds easily. I’ve messed this up before too, and it really affects the final texture.
- Mistake: Adding the lime juice too early. The high acidity of lime juice can break down and become muted if it’s cooked for a long time. Always add it right at the end, off the heat, to preserve its bright, zesty flavor.
- Mistake: Not seasoning in layers. Season your vegetables with a pinch of salt as they sauté, and then be sure to do a final taste-test and seasoning at the very end, after you’ve added the lime juice. This builds a more complex and well-rounded flavor profile throughout the soup.
- Mistake: Skipping the spice toast. Just adding the spices to the liquid means you’re missing out on a huge depth of flavor. Taking that extra minute to toast them with the veggies in the oil makes a world of difference.
Expert Tips
- Tip: For an even richer, more complex broth, try adding a tablespoon of tomato paste along with the garlic and spices. Let it cook for a minute until it darkens slightly—this adds a wonderful savory depth, almost like a secret ingredient.
- Tip: If you want to thicken the soup a bit more without adding cream, take a cup of the soup (mostly beans and vegetables) and blend it until smooth, then stir it back into the pot. It creates a naturally creamy, luxurious texture.
- Tip: For a smoky, charred flavor, place your whole chicken breasts on a baking sheet and broil them for 5-7 minutes per side before adding them to the soup. Shred as usual. This adds another layer of flavor that’s just incredible.
- Tip: Love a little heat? Add a diced chipotle pepper in adobo sauce when you add the beans and corn. It will infuse the soup with a smoky, spicy warmth that builds with every bite.
FAQs
Can I make this soup in a slow cooker?
Absolutely! It’s a great set-it-and-forget-it meal. Sauté the onions, pepper, and garlic in a skillet first (this step is key for flavor), then transfer them to the slow cooker. Add the raw chicken, spices, broth, and tomatoes. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then stir in the beans, corn, lime juice, and cilantro, and let it warm through for another 15 minutes.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully in the refrigerator for 3 to 4 days. You might notice the beans will absorb some of the broth, so it will thicken up. Just add a splash of water or broth when you reheat it to bring it back to your desired consistency.
Can I freeze Southwest Chicken Soup?
Yes, it freezes exceptionally well! Let the soup cool completely, then portion it into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. The texture of the potatoes can sometimes change a bit, but the flavor remains fantastic. Thaw overnight in the fridge before reheating gently on the stove.
What’s the best way to reheat it?
The stovetop is your best bet for even reheating. Pour the soup into a pot and warm it over medium-low heat, stirring occasionally, until it’s steaming hot. If it seems too thick, add a little water or broth. You can use a microwave, but heat it in intervals and stir well to avoid cold spots.
Is there a way to make this soup creamier?
For a creamy version, stir in a half-cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. You could also blend a portion of the soup as mentioned in the tips, or stir in 4 ounces of softened cream cheese until it melts smoothly into the broth.
Southwest Chicken Soup
Make this easy Southwest Chicken Soup in under an hour! Tender chicken, beans, corn & smoky spices in one pot. Get the recipe and warm up tonight!
Ingredients
For the Ingredients
-
1 tablespoon olive oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 red bell pepper (diced)
-
1 pound boneless, skinless chicken breasts or thighs
-
1 tablespoon ground cumin
-
2 teaspoons chili powder
-
1 teaspoon dried oregano
-
6 cups chicken broth (low-sodium preferred)
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1 can diced tomatoes (14.5 oz, undrained)
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1 can black beans (15 oz, rinsed and drained)
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1 can pinto beans (15 oz, rinsed and drained)
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1 cup frozen corn
-
1 lime (juiced)
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¼ cup fresh cilantro (chopped)
-
Salt and black pepper (to taste)
Instructions
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Start by heating the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the diced onion and red bell pepper. Sauté them for about 5-7 minutes, stirring occasionally, until they’ve softened and the onion becomes translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn, as that will make it bitter.01
-
Push the vegetables to the side of the pot and add the whole chicken breasts or thighs directly to the center. Let them sear for about 2 minutes per side—you’re not looking to cook them through, just to get a little color on the outside. This simple step adds a ton of flavor to the soup base. Now, sprinkle the cumin, chili powder, and dried oregano over everything in the pot. Stir to coat the chicken and vegetables in the spices, and cook for another minute. Toasting the spices like this really wakes them up and makes their flavor much deeper and more complex.02
-
Carefully pour in the chicken broth and the can of diced tomatoes with their juices. Use your wooden spoon to scrape up any browned bits from the bottom of the pot—that’s pure flavor gold! Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. The chicken should be completely cooked through and tender enough to shred easily with a fork.03
-
Using tongs or a slotted spoon, remove the chicken from the pot and transfer it to a clean plate or cutting board. Let it cool for a minute until you can handle it, then use two forks to shred it into bite-sized pieces. It should pull apart with very little effort if it’s cooked perfectly.04
-
Return all of the shredded chicken back to the pot. Now, stir in the rinsed black beans, pinto beans, and the frozen corn. There’s no need to thaw the corn first—it will heat through perfectly in the hot soup. Let everything simmer together, uncovered, for another 5-10 minutes. This allows the beans and corn to warm up and the flavors to meld together beautifully. You’ll notice the soup will thicken slightly as it cooks.05
-
Turn off the heat. This is the most important part! Stir in the fresh lime juice and the chopped cilantro. Now, taste the soup and season it with salt and black pepper until it’s just right for you. The lime juice is the magic ingredient that makes all the other flavors pop, so don’t be tempted to add it during cooking—the fresh, bright acidity can cook out. Serve immediately while it’s hot and comforting.06
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