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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 slightly spicy with chunks of tomatoes, corn, black beans, and tender chicken. I like to top each bowl with shredded cheese and tortilla strips. This is one of my go-to recipes for quick and easy dinners.
Southwest Chicken Soup
Look, I get it. I’m also skeptical of what gets claimed as a “10 minute” this and that online. But, this really does get dinner on the table in just ten minutes. I even timed myself making this soup when I made it the second time, because I couldn’t believe how fast it came together. And, it’s so good!
All the moms I know have a go-to list of meals. Usually, it’s because our families love the flavors, sometimes, it’s because it reminds us of a loved one. And, sometimes it’s because it’s exactly what we need, when we’re exhausted and need to get food ready with as little effort as possible. For quick and easy, this Southwest Chicken Soup is the winner, winner, chicken dinner!
About all that you will need to make this soup is a handful of pantry ingredients and some leftover chicken. You can also make it with a rotisserie chicken, roasted chicken, shredded chicken, or a couple of leftover grilled or baked chicken thighs. Pretty much ANY cooked chicken will do, here.
Because the chicken is already cooked, you really only have to heat up the ingredients. After a few minutes on the stove, this soup is hot and ready. We make a version of this soup at least once a month throughout the cooler months of the year.
Southwestern Chicken Soup
Let’s talk about flavors for a second. A good southwestern chicken soup hits every note. We get savory chicken, earthy beans, sweet corn, acidity from the tomatoes, all wrapped up in a gentle (and adjustable!) spiciness. This is hearty, simple food makes it look like you tried way harder than you actually did.
If you’ve got a pot and a can opener, you can throw this together in no time flat. And, honestly, one of my favorite things about this recipe is that it is really flexible. If I have extra vegetables leftover in the fridge, I almost always add them to the soup. Missing the chicken, but have sausage on hand? Still works. Want to make it spicier? Dial up the cayenne. It supports a wide range of ingredients.
Southwest Chicken Soup Recipe
Half the fun of a meal like this is letting everyone top it the way they want. I usually top my soup with shredded cheese and tortilla strips, or even slice an avocado if I have it on hand. My boys like to dice up a jalapeno or add hot sauce or red pepper flakes to theirs.
If you want to avoid any potential heat in this soup, you can skip the cayenne or add a dollop of sour cream. You can dress it up with fresh herbs and lime, or just keep it simple for a cozy night in. There’s really no wrong way to make this soup. If you do make this recipe, please share with me what toppings you used! I’m always looking for more suggestions.
Quick and Easy Soup Recipes
I am a planner at heart. I block out my day by the hour, deciding ahead of time where I’ll be and what I’ll be doing. But, I think we all know how often a plan can go awry. So, there are a lot of quick and easy soup recipes here, which have been made countless times over the years. Here are some of my best soups that go from start to finish in less than 30 minutes.
This sausage soup with Italian white beans and cabbage is loaded with great flavors. Bonus, it’s not just a broth with a few chunks in it. It’s full of vegetables and meat and will absolutely fill up your hungriest eater.
I love the velvety broth in this cheesy, creamy vegetable soup. It’s loaded with sweet corn, earthy potatoes, and colorful bell peppers. And, if you’re craving beans, try my three bean minestrone soup. This is the kind of meal you that warms you all the way up in winter.
My cousin Helene gave me a recipe for pizza soup years ago. My boys are old enough now to point out that pasta, beans, and sausage don’t make a pizza. But, when they were little, they cheered for the soup that smelled just like pizza, loving it from the very first bite.
10 Minute 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 11/5/25}
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!
Sounds like an absolute winner. Can't believe it takes 10 minutes – this is awesome!
Loving the idea of a truly quick meal!
10 minutes? Sounds perfect to me for those crazy days when I'm tempted to order out! 🙂
10 minutes – delicious – dinner – bookmarked and many thanks!!
Mary x
That's cool but you can buy that chicken already diced, save a step
sounds wonderful. will be trying this one!
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!!!
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.
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.
This is a keeper! Thanks for giving me a healthy, quick weeknight dinner. I garnished with the cheese and some avocado. Awesome!
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!).
I am thrilled that you’re enjoying this recipe, Beata!
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)
I’m so glad that you liked it, Mary!
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!
I’m so glad you liked it, Laurie!
This soup was fantastic. Thanks for the easy recipe!
I’m glad you liked it!
This sounds so great & simple. LOVE simple! How do you make it less spicy though? Not big on that. Thank so much!! 💜😊
Hi Karen, you can skip the cayenne and use diced tomatoes instead of diced tomatoes with green chile if you don’t want it to be spicy at all.
Made this tonight and it was such an easy and delicious meal to throw together quickly. I did make some modifications and added 4 oz of cream cheese and a small can of green chillies. As another commenter did, I just used a packet of lower sodium taco seasoning in place of the listed seasonings. This simplified things even more. Avocado was used to garnish. Would make again.
I’m thrilled you like the soup, Lauren.
I was looking for a Southwestern Chicken soup recipe and came across this gem. This is great for chilly nights. It is delicious and filling. Instead of rotisserie chicken, I have used ground chicken, added some chopped onion, and tomato paste for added flavoring. This is a keeper. Thanks for sharing😊.
Thank you Dorene. Your version sounds delicious as well.
Hi Mary!
I love your recipes, but my brother needs to limit his potassium and sodium intake. Do you have a special section for those recipes? He has high blood pressure, borderline diabetic and chronic kidney disease. Yikes!!
God Bless from All of Us!!
Nancy
I’m so glad you like the recipes, Nancy. Unfortunately, those aren’t things I track specifically. You can certainly reduce the salt in any recipe, but potassium isn’t something I’m familiar with limiting.
Fast and delicious! To be fair, with my substitutions, I made more of a Tortilla Soup.
I had to substitute for the tomatoes. Used 1 14oz can fire roasted tomatoes and 1 14 oz can of Italian tomatoes (can included green bell peppers, onions, celery, garlic). Added 3 oz diced mild Ortega chilis. 48 oz low sodium chicken broth.
Topped with crushed tortilla chips & shredded jack & cheddar cheese.
As yummy as any tortilla soup I have made and much, much easier.
That sounds awesome!