Creamy Southwest Chicken Soup Recipe
Introduction
This Creamy Southwest Chicken Soup is a comforting bowl packed with bold flavors and a smooth, velvety texture. Featuring tender chicken, smoky spices, and a touch of cream cheese, it’s perfect for chilly days or anytime you crave a hearty, flavorful meal.
Ingredients
- 2 tablespoons salted butter
- 1 cup yellow onion, chopped
- 1 red bell pepper, chopped (about 1 cup)
- 2–4 tablespoons finely chopped jalapeno (seeds and ribs removed, see note)
- 1 tablespoon garlic, minced
- 1 tablespoon ancho chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 2 cans (10 oz each) original Rotel (see note for substitute)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15.5 oz) pinto beans, rinsed and drained
- 1 ¼ cup frozen corn
- 3 cups chicken broth
- 1 lb chicken (mix of breast and thighs)
- 6 oz cream cheese, cut into cubes and softened
- Preferred toppings: lime wedges, sour cream, corn chips, and cilantro
Instructions
- Step 1: Melt butter in a Dutch oven or large soup pot over medium heat.
- Step 2: Add chopped onion, bell pepper, and jalapeno; cook until softened, about 5 minutes.
- Step 3: Stir in minced garlic and cook until fragrant, about 30 seconds.
- Step 4: Sprinkle in ancho chili powder, smoked paprika, cumin, oregano, salt, and pepper; stir to combine.
- Step 5: Add Rotel, black beans, pinto beans, and corn; stir together. Pour in chicken broth and mix well.
- Step 6: Add the chicken pieces, bring the soup to a boil, and stir occasionally. Once the chicken is cooked through, remove it from the pot, shred or cut into bite-sized pieces, then return it to the soup.
- Step 7: Add cream cheese cubes and stir until melted and the soup is smooth and creamy.
- Step 8: Taste and adjust seasoning with salt and pepper as needed. Serve warm with your favorite toppings like a squeeze of lime, sour cream, corn chips, and cilantro.
Tips & Variations
- For less heat, reduce the jalapeno amount or omit it entirely.
- If you don’t have Rotel, substitute with diced tomatoes and green chilies.
- Using a mix of chicken breast and thighs adds more flavor and tenderness.
- Adding a splash of lime juice right before serving brightens the flavors.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, shredded rotisserie chicken can be added in step 7 after the soup has simmered and is heated through. This reduces cooking time and still provides great flavor.
Is this soup spicy?
The spice level depends on the amount of jalapeno used and the type of Rotel. Removing seeds from the jalapeno helps reduce heat. Adjust jalapeno quantity to suit your heat preference.
PrintCreamy Southwest Chicken Soup Recipe
This Creamy Southwest Chicken Soup is a flavorful and hearty dish that combines tender chicken, beans, corn, and a blend of southwestern spices with a creamy finish from cream cheese. It’s a perfect comfort meal that packs a spicy kick balanced with smooth creaminess, ideal for cozy dinners and satisfying lunches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Main Ingredients
- 2 Tablespoons salted butter
- 1 cup yellow onion, chopped
- 1 red bell pepper, chopped (about 1 cup)
- 2–4 Tablespoons finely chopped jalapeno (seeds and ribs removed)
- 1 Tablespoon garlic, minced
- 1 Tablespoon ancho chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 2 (10 oz) cans original Rotel (diced tomatoes with green chilies; can substitute with diced tomatoes and diced green chilies)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15.5 oz) can pinto beans, rinsed and drained
- 1 ¼ cup frozen corn
- 3 cups chicken broth
- 1 lb chicken (mix of breast and thighs)
- 6 oz cream cheese, cut into cubes and softened
Optional Toppings
- Lime wedges
- Sour cream
- Corn chips
- Fresh cilantro
Instructions
- Sauté Vegetables: Melt butter in a Dutch oven or large soup pot over medium heat. Add chopped onion, bell pepper, and jalapeno. Cook for about 5 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add Spices: Sprinkle ancho chili powder, smoked paprika, cumin, oregano, salt, and black pepper over the vegetables. Stir well to combine.
- Combine Beans and Veggies: Add the Rotel tomatoes, black beans, pinto beans, and frozen corn. Stir everything together.
- Add Broth and Chicken: Pour in the chicken broth and stir to combine. Add the chicken breasts and thighs (cut in halves for faster cooking). Bring the soup to a boil, stirring occasionally.
- Cook and Shred Chicken: Once the chicken is cooked through, remove it from the pot. Shred or cut the chicken into bite-sized pieces, then return it to the soup pot.
- Add Cream Cheese: Stir in the cream cheese cubes until melted and fully incorporated, creating a creamy texture.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm with your choice of toppings such as lime wedges, sour cream, corn chips, and fresh cilantro.
Notes
- Remove seeds and ribs from jalapenos to reduce spiciness if desired.
- Rotel can be substituted with diced tomatoes combined with diced green chilies if not available.
- Cutting chicken breasts in half helps the chicken cook faster and more evenly.
- Preferred toppings can be customized to suit your taste and add freshness or crunch.
Keywords: Creamy Southwest Chicken Soup, Chicken Soup, Southwestern Soup, Cream Cheese Soup, Spicy Chicken Soup, Easy Chicken Soup, Comfort Food
