10 Minute Southwest Chicken Soup

19 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Loaded with our favorite Mexican flavors; this Southwest Chicken Soup is slightly spicy with chunks of tomatoes, corn, black beans, and tender chicken.

I topped our steaming bowls of soup with a handful of shredded cheese and the entire family gave this meal two thumbs up.

Southwest Chicken Soup - you can make it in just 10 minutes!

Dinner in just TEN minutes. Seriously. I even timed myself making this soup the second time because it came together so fast. And it was good!

Like everyone else I know, I love having a go-to list of meals that require little to no effort to get on the table.

Within a couple of minutes, everything was hot and bubbling and ready to eat!

All that you will need in order to make this soup is a handful of pantry ingredients and some leftover chicken.

You can use a grocery store rotisserie chicken, a roasted chicken, shredded chicken, or a couple of leftover grilled or baked chicken thighs.

Make this Southwest Chicken Soup in just ten minutes!

Quick and Easy Soup Recipes

When you’re ready for a few more easy soup recipes, here are some of our best soups that go from start to finish in less than 30 minutes.

Italian White Bean, Cabbage and Sausage Soup is loaded with great flavors and it’s filled with far more vegetables and meat than broth.

Pizza Soup could also be called Pasta Soup with White Beans and Sausage, but really? Isn’t “Pizza Soup” more fun? My cousin, Helene, gave me this recipe 6-7 years ago and my family has loved it from the very first bite.

Three Bean Minestrone Soup is filled with three different beans, tender vegetables and pasta, seasoned with Italian spices and topped with Parmesan cheese.

{10 Minute} Southwest Chicken Soup

Kitchen Tip: I use this pot to make this recipe.

Southwest Chicken Soup Recipe

  1. 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.
  2. 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.
You only need ten minutes to stir together this Southwest Chicken Soup!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
{10 Minute} Southwest Chicken Soup

10 Minute Southwest Chicken Soup

5 from 4 votes
Loaded with Mexican flavors, this is a slightly spicy soup with generous chunks of tomatoes, corn, black beans, and chicken.
Pin Print Review
Prep Time: 3 mins
Cook Time: 7 mins
Total Time: 10 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 servings

Ingredients 

  • (1) 14-ounce can of corn, drained, about 1 1/2 cups
  • (1) 14-ounce can of black beans, drained and rinsed, about 1 1/2 cups
  • (2) 10-ounce cans of tomatoes with green chiles, use a mild version for almost no heat
  • 28-32 ounces chicken broth, about 4 cups
  • 1 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt, adjust to taste as desired
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 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

Calories: 341kcal · Carbohydrates: 50g · Protein: 27g · Fat: 5g · Saturated Fat: 1g · Cholesterol: 35mg · Sodium: 725mg · Potassium: 1010mg · Fiber: 14g · Sugar: 5g · Vitamin A: 321IU · Vitamin C: 22mg · Calcium: 81mg · Iron: 5mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{originally published 6/28/13 – recipe notes and photos updated 9/23/20}

Southwest Chicken Soup - make it in just ten minutes!

Filed under: , , , ,

Tagged with: ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

19 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Jenn S says

    Recipe like this are so great to have. Everyone knows time gets by us at least every once in a while, why not have something that takes you 10 minutes to make – then there truly is not excuse for not having a home cooked meal!

  2. Anonymous says

    Made this last night. I added a can of cannellini beans and a can of hominy . Big family so it helps to stretch out meals. This was Delicious….. We garnished it with Sour cream,cilantro and a squeeze of lime juice. Oh, and some shredded cheddar!!! Yum!!!

  3. Linda says

    Thanks for the recipe. I use the same ingredients for quesidillas without the broth Was wondering how to turn it into a hearty soup. You solved the problem perfectly . . thanks and delicious.

  4. Tricia Riddick says

    My little girl (7) is starting to read recipes and learning to cook. We decided to give this one a try to switch up from taco night. She did it just as written and it turned out great! Even brother was impressed. This soup is delicious. Thanks Ms. Mary.

  5. Beata says

    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!).5 stars

  6. Mary says

    I made this soup and loved it. But my hack was to use an envelope of reduced sodium taco seasoning in place of the other seasonings. Super easy! I served it with rice (which can be stirred into the soup if you wish)5 stars

  7. Laurie says

    I made a vegetarian version of this last night and it was delicious! I made it with Gardein chick’n and vegan chicken broth. Omitted the corn and added lime juice and avocado in the bowl and crumbled sweet Thai chili Doritos on top. Yum!