Southwest Chicken Soup

Remember those nights when I felt totally defeated by dinner? I’d stare into the fridge, willing something nutritious and magical to appear. Well, this Southwest Chicken Soup is pretty close to magic. It’s packed with veggies, protein, and flavor – and even my pickiest eater asks for seconds!

What started as a way to use leftover rotisserie chicken has become a family favorite. It’s the perfect way to get a ton of nutrients in one bowl. Plus, it’s so simple to throw together, even on the busiest weeknights.

It’s not just a recipe; it’s a sanity-saver. It’s loaded with simple ingredients and packed with flavors that remind us of our favorite restaurant tortilla soup, but healthier and faster. This creamy Southwest Chicken Soup has become our family’s nutritious and delicious go-to meal.

I’m thrilled to share this family-approved, simple nutrition solution with you! Let’s get cooking and ditch the dinnertime overwhelm! Come on in, fellow nutrition-seekers, and let’s make some delicious Southwest Chicken Soup!

INGREDIENTS You’ll Need

Trust me, this Southwest Chicken Soup ingredient list is simple because busy moms need nutrition without complexity! Here’s what you’ll need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel)
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

For my family, I always double the chicken because my growing kiddos need that extra protein! It helps them power through their afternoon activities!

You can find these wholesome ingredients at your regular grocery store, and even better, most of them are pantry staples. This Southwest Chicken Soup proves nutritious doesn’t mean expensive. I actually stock up on canned beans and corn when they’re on sale. This makes throwing this nutritious and spicy chicken soup together super easy!

If I don’t have fresh bell peppers, I sometimes use frozen ones. The nutrition is still there, and it saves me prep time. No worries if you don’t have Rotel – I use a can of regular diced tomatoes plus a small can of chopped green chilies.

My family gets extra nutrition when I add a handful of chopped spinach or kale in the last few minutes of cooking. This is a great way to sneak in those greens without anyone noticing!

Here’s a Southwest Chicken Soup nutrition hack that changed our family’s health – using bone broth instead of regular chicken broth. It adds extra collagen and nutrients!

Let’s Make it Happen!

Here’s where I used to struggle with my Southwest Chicken Soup – learn from my experience! Now, let’s get cooking and see how easy it is to make this hearty, Mexican chicken soup!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the magic starts!
2. Add the chopped red bell pepper, black beans, corn, and diced tomatoes and green chilies to the pot. Stir to combine and cook for about 5 minutes, allowing the flavors to meld together. Your Southwest Chicken Soup should smell nourishing by now!
3. Pour in the chicken broth, add the shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat and simmer for at least 15 minutes to allow the flavors to develop. In my busy kitchen, this nutritious Southwest Chicken Soup usually takes about 30 minutes from start to finish!
4. Taste and adjust seasonings as needed. If you like a little extra heat, add a pinch of cayenne pepper. Don’t worry if your Southwest Chicken Soup looks a little thick – it will thin out as it simmers.
5. If you want a creamier soup, you can use an immersion blender to blend a portion of the soup. Alternatively, you can remove about 2 cups of the soup and blend it in a regular blender before returning it to the pot. This will give you a creamy southwest soup texture without adding any cream!
6. Ladle the Southwest Chicken Soup into bowls and top with your favorite toppings. Shredded cheese, sour cream, avocado, cilantro, and tortilla chips are all great options. Perfect time to prep tomorrow’s lunch!

While your Southwest Chicken Soup is cooking, take a moment to appreciate nourishing your family! Consider making my Turmeric Chicken Soup for another family-friendly option. It provides another great source of nutrients!

How We Love to Eat This!

The kids devour this nutritious Southwest Chicken Soup when I serve it with a side of quesadillas or grilled cheese sandwiches. It’s the perfect combo of cozy and filling!

We also love adding a dollop of Greek yogurt instead of sour cream for an extra boost of protein. It’s a simple swap that makes a big difference in nutrition.

This Southwest Chicken Soup is perfect for those busy weeknights when we need good nutrition fast! I also love making a big batch on the weekend and enjoying it for lunch throughout the week.

Presentation-wise, I like to sprinkle some chopped cilantro and a few crushed tortilla chips on top to make it look extra appealing. The vibrant colors make it even more enticing!

For leftover ideas, I often use the Southwest Chicken Soup as a base for chicken enchiladas. I shred some extra chicken, mix it with the soup, and roll it up in tortillas with cheese. It’s a delicious way to repurpose leftovers!

This Southwest Chicken Soup reminds me of another family-healthy favorite, Chicken Pot Pie Soup. If your kids love this wholesome recipe, they’ll go crazy for the pot pie soup.

I’ve also tried adding different veggies to this Southwest Chicken Soup depending on what’s in season. Sweet potatoes, zucchini, and butternut squash all work well. A lot of times, I’ll add what I have on hand to make sure it gets used!

One of my friends even told me she adds a can of refried beans to make it thicker and more filling. I tried it, and my kids loved it! Experimenting is key when it comes to finding what your family enjoys!

FAQs: Your Questions Answered

Here are some common questions I get about making Southwest Chicken Soup:

Is this Southwest Chicken Soup really nutritious enough for growing kids?

Absolutely! This soup is packed with protein, fiber, and vitamins. The chicken, beans, and corn provide protein, while the veggies offer essential vitamins and minerals. It’s a complete and balanced meal. My kids thrive on it!

What if my picky eater won’t try this healthy Southwest Chicken Soup?

I get it! Picky eaters are a challenge. Start by offering a small portion with their favorite toppings like cheese or tortilla chips. You can also blend some of the soup to make it smoother and less chunky. Sometimes, just calling it “chicken tortilla soup” makes it more appealing!

Can I meal prep this Southwest Chicken Soup for busy weeks ahead?

Definitely! This soup is perfect for meal prepping. Make a big batch on the weekend and store it in airtight containers in the fridge for up to 4 days. You can also freeze it for longer storage. Just thaw it overnight in the fridge before reheating.

Can I make this in a slow cooker?

Yes! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before adding it to the slow cooker, or remove it and shred it halfway through cooking.

Can I make this spicy chicken soup vegetarian?

Yes! Simply omit the chicken and add an extra can of beans or some diced tofu. You can also use vegetable broth instead of chicken broth.

Can I add rice or quinoa to this soup?

Yes! Adding cooked rice or quinoa is a great way to make this soup even more filling. I usually add about 1 cup of cooked rice or quinoa during the last 15 minutes of cooking time.

What are some other topping options besides the ones listed?

Some other delicious topping options include diced red onion, jalapeños, a squeeze of lime juice, or a dollop of guacamole. Get creative and use what you have on hand!

Final Thoughts

This Southwest Chicken Soup is more than just a recipe; it’s a way to nourish my family with simple, wholesome ingredients without spending hours in the kitchen. It’s a dinnertime nutrition win every time!

My Southwest Chicken Soup Nutrition Hacks

1. Bone Broth Boost: Use bone broth instead of regular chicken broth for added collagen and nutrients.
2. Sneak in Greens: Add a handful of chopped spinach or kale in the last few minutes of cooking.
3. Greek Yogurt Swap: Use Greek yogurt instead of sour cream for a protein boost.

Family-Tested Healthy Southwest Chicken Soup Variations

• Creamy Southwest Chicken Soup: Blend a portion of the soup for a creamy texture.
• Spicy Southwest Chicken Soup: Add a pinch of cayenne pepper or some diced jalapeños.
• Cheesy Southwest Chicken Soup: Stir in some shredded cheese during the last few minutes of cooking.

My son loves the cheesy version, while my daughter prefers the spicy one. I like to add a squeeze of lime juice to mine!

I hope this recipe inspires you to create your own healthy and delicious versions of Southwest Chicken Soup. For more simple nutrition ideas for busy families, check out my Roasted Vegetable Soup! Remember, good nutrition doesn’t have to be complicated or time-consuming. With a few simple ingredients and some creativity, you can create meals that your family will love and that will nourish them from the inside out.

I truly hope this Southwest Chicken Soup becomes a family favorite in your home, bringing warmth, nourishment, and a little bit of sanity to your busy lives. Let me know how it turns out! You can also compare my recipe to this Creamy Southwest Chicken Soup from Valerie’s Kitchen. And remember, good nutrition is a journey, not a destination. Enjoy the process!

Southwest Chicken Soup

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This Southwest Chicken Soup is a hearty and flavorful dish packed with chicken, corn, beans, and a delicious blend of southwestern spices. It’s a comforting and easy-to-make meal perfect for a chilly evening.

• Author: Juliette
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Optional toppings: sour cream, avocado, tortilla chips

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes.
3. Stir in chili powder, cumin, and smoked paprika and cook for 1 minute more.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and add shredded chicken, black beans, corn, and diced tomatoes and green chilies.
6. Simmer for 15-20 minutes, allowing flavors to meld.
7. Stir in cilantro and season with salt and pepper to taste.
8. Serve hot with your favorite toppings.

Notes

For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving. You can also add a squeeze of lime juice for extra tang.