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You know the feeling. You’ve got maybe 10 minutes before everyone starts asking for dinner, and you need something fast, hearty, and actually satisfying. That’s exactly when I reach for this Southwest Chicken Soup.
Loaded with our favorite Mexican flavors, this soup is gently spiced with chunks of tomatoes, corn, black beans, and tender chicken. I like to top each bowl with shredded cheese and tortilla strips for a quick and easy dinner.
Look, I get it. I’m also skeptical of all the things that get touted as “10 minute” this and that online. But, this recipe for southwest chicken soup really does get dinner on the table in just ten minutes. I even timed myself making it the second time, because I couldn’t believe how fast it came together. And, it’s sooooo good. (This same honesty applies for our favorite 15 minute easy white chicken chili, by the way.)
Southwest Chicken Soup
We make a version of this soup at least once a month throughout the cooler months of the year. As a busy mom who prioritizes no-muss, no-fuss cooking, I can happily say that for quick and easy, this Southwest Chicken Soup is the winner, winner, chicken dinner!
It’s also a great way to use up leftover vegetables in the fridge. This soup is versatile enough to handle just about anything you can throw at it. And, spicing it up is as easy as dialing up the cayenne. That is an important thing, at my table.
If you’ve got a pot and a can opener, you can make this soup in no time flat.
I love this recipe! I’ve made it several times, always with rave reviews. You can pretty much add whatever you want – be creative! It’s also easy to double the recipe (leftovers!).
Ingredients and Substitutions
Cooked Chicken – This soup is a great way to use up leftover, cooked chicken. Just chop it up and add it to the pot. You can even pick up a rotisserie chicken and use it here too.
Corn – Corn provides mild sweetness and a satisfyingly crisp bite.
Beans – For a hearty, mildly earthly flavor, I use black beans.
Tomatoes – You’ll want to use canned, diced tomatoes. My boys and I love spice, so we like to use tomatoes with green chile, too.
Chicken Broth – Chicken broth ties all the other ingredients together. You can also swap for the same amount of water and use bouillon cubes or paste.
Seasonings – I use garlic powder and cumin for savory depth, and cayenne for heat. You can adjust or omit the cayenne if you have sensitivity to spice. And we always use kosher salt and freshly ground black pepper at my house.
Optional Toppings
Cheese – Whatever mild, melty shredded cheese you have will work. My go-tos are cheddar, Monterey Jack, or Pepper jack.
Tortilla Strips – I like to sprinkle each bowl with a handful of tortilla strips, for some added crunch and saltiness. Or Fritos, if we have them.
Sour Cream – You might like a dollop of sour cream to make the broth creamier and a bit more rich.
Cilantro and Lime – For a light, refreshing note, I like to sprinkle each bowl with some chopped fresh cilantro when I have it hand. And you will never go wrong with a squeeze of fresh lime.
Notes on Equipment
- Can Opener
- Colander
- Large Pot or Dutch Oven. This enameled cast iron pot is an absolute workhorse in my kitchen, and it’s ideal for simmering a big pot of soup on the stovetop. It’s endlessly versatile and doesn’t flinch at the oven either. This pot is so worth the price, and it comes in a huge range of colors.
- Sharp Knife
- Cutting Board
- Ladle. I know you probably aren’t shopping for your next ladle. I was perfectly happy with my old one, too. But the flat front on this one lets you scrape the bottom of the pot and get every last bite of corn, beans, and chicken into the bowl. It’s the one I reach for, every time.
How to Make Southwest Chicken Soup
Combining the Ingredients: To start, you’ll want to add all of the ingredients except for the chicken to a large pot on the stove. I pour in the chicken broth last to avoid splashing.
Bringing to a Boil: Give it a stir and turn the heat up to high.
Chopping the Chicken: While the soup comes to a boil, I chop the cooked chicken into large, bite-sized pieces, about 3/4″ thick.
Reducing the Heat: Once the soup boils, you’ll want to reduce to medium-high heat.
Adding Chicken: I add the chicken and stir to combine.
Simmering: I let everything continue to cook for 2-3 more minutes, until the chicken is warmed through.
Serving: Ladle into bowls and garnish with the toppings of your choice.
Expert Tip
When it’s time to simmer the soup after adding the chicken, don’t overdo it. The chicken is already cooked. You only need to heat it back up with the rest of the ingredients. 2-3 minutes should be plenty of time.
Avoid a Mess – To minimize splashing, I usually add the canned vegetables and seasonings to the pot first. Then, I add the diced tomatoes, and last of all the chicken broth.
Dried Spices Shortcut – Look, I love fresh garlic as much as the next person. But, in a recipe like this, we’re using dried spices to save time. Using fresh garlic is fine too, but it will require a bit more chopping and mincing and a few extra minutes to saute it. We’re aiming for less work this time around.
Use a Lid – Normally, whether or not you use a lid for a pot of soup could be considered personal preference. However, if you want this to truly be a 10 minute soup? You must cover the pot with a lid. This will make the soup come to a boil faster.
Serving Suggestions
This soup is hearty on its own, but I do love a warm biscuit for dunking. You can’t go wrong with easy drop biscuits, or even something more elaborate like my cheesy bacon green chile biscuits.
When I have the time and want to round out the meal a bit, I like to pair this soup with quesadillas. It’s probably one of our most frequent snacks and meals at our house. I’ve even written up a guide to making quesadillas with all of my best tips and tricks!
Make Ahead & Storage
How to Store: I usually store leftover soup and toppings separately in airtight containers in the refrigerator. It keeps well for up to 3 days.
How to Reheat: If it’s just an individual portion for me, I’ll usually microwave it in a microwave-safe dish. But, if I’m reheating in bulk and/or for a group, I warm this soup in a pot on the stove.
More Chicken Soup Recipes
- Chicken Vegetable Soup with Red Potatoes
- Creamy Chicken Corn Soup
- Chicken Enchilada Soup
- White Chicken Chili
- Chicken Tortilla Soup
Frequently Asked Questions
When the pot is simmering, the surface of the liquid will still be relatively calm, with small bubbles rising to the surface. Once it reaches a boil, large, aggressive bubbles will be much more common, and the surface of the liquid will be roiling.
Yes! This dinner is designed to be adaptable for whatever’s on hand. If you’re substituting/omitting canned vegetables, just make sure the same amount of liquid winds up in the pot.
This recipe creates a thin soup. If you want a thicker broth, you can blend a can of cannellini beans, add it with half of the broth. Continue adding broth until it reaches the desired consistency.
Southwest Chicken Soup
Ingredients
- 14 ounces corn drained
- 14 ounces black beans drained and rinsed, about 1 1/2 cups
- 20 ounces diced tomatoes with green chile use a mild version for almost no heat
- 28-32 ounces chicken broth, about 4 cups
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt, adjust to taste as desired
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups cooked chicken, chopped bite-size, about 3/4-inch pieces
Optional Toppings
- shredded cheese: cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blend
- tortilla strips
- sour cream
- chopped fresh cilantro
Instructions
- Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine.
- Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your choice. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/28/13 – recipe notes and photos updated 9/11/26}
I like to keep portioned bags of Costco rotisserie chicken in the freezer for fall and winter soups, so I was ready to try this! We are corn sensitive so I used a big shallot sauteed up with about 7 diced mini bell peppers that needed used up, instead of the corn. Used a can of diced tomatoes and my last can of Hatch chilies I had on hand for the tomato-chile mix. Also added an extra spoonful of garlic, and a sprinkle of chili powder, plus a couple shots of Tabasco, because I hit all my soup with Tabasco, LOL. The little bit of prep work and saute made it a 20 minute meal, but it was ready by the time hubby came wandering down for lunch! Whole fam approved, all four thumbs up, and I heartily approve using up aging pantry items and veg! I crushed tortilla chips over mine and hubby added shredded cheese and had his with saltines.
That’s awesome! We do the same with Costco’s rotisserie chicken. I’m thrilled the soup was a quick dinner win for you!