This Creamy Southwest Chicken Soup is a hearty, flavorful dish that brings together the richness of cream cheese, tender chicken, and a mix of spices for the perfect comfort food. With ingredients like black beans, white beans, and corn, this soup is as nutritious as it is delicious—ideal for warming up on a cold day.
Why You’ll Love This Recipe
- Comforting & Hearty – The creamy texture and combination of beans, chicken, and vegetables make this soup filling and satisfying.
- Quick & Easy – Ready in under an hour, it’s perfect for busy weeknights.
- Rich & Flavorful – A mix of spices, lime juice, and cream cheese creates a balanced, flavorful soup.
- Customizable – Adjust the spice level and ingredients to your liking.
Ingredients
- 2 cups fully-cooked chicken (rotisserie works well)
- 1 can black beans
- 1 can white beans (navy or cannellini)
- 1 package cream cheese (Neufchatel for lower fat)
- 1 tablespoon oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 4 cups chicken broth
- 1 can diced tomatoes (undrained)
- 1 cup frozen corn
- Juice of 1 lime
- Salt and freshly ground black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté the Vegetables:
- Heat oil in a Dutch oven over medium heat.
- Add onion, bell pepper, and jalapeno, cooking until softened (about 5 minutes).
- Stir in garlic and cook for 1 more minute.
-
Add Flour and Broth:
- Sprinkle flour over the mixture and stir for 1-2 minutes.
- Gradually add chicken broth, stirring until smooth and slightly thickened.
-
Add Remaining Ingredients:
- Add diced tomatoes, beans, chicken, and seasoning.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
-
Add Cream Cheese:
- Stir in cream cheese until melted and smooth.
-
Final Touches:
- Add frozen corn and lime juice, adjusting seasoning to taste with salt and pepper.
-
Serve:
- Serve hot, topped with grated cheese, sour cream, cilantro, and crunchy chips.
Servings and Timing
- Servings: 6-8
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add More Spice – For an extra kick, add more jalapeños or a dash of hot sauce.
- Dairy-Free Option – Use a non-dairy cream cheese substitute.
- More Veggies – Add additional vegetables like zucchini or spinach for extra nutrition.
Storage & Reheating
- Storage – Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating – Reheat in the microwave or on the stovetop over low heat until warm.
FAQs
Can I freeze this soup?
It’s not recommended to freeze soups with cream cheese as dairy can separate and create a grainy texture upon thawing.
Can I use turkey instead of chicken?
Yes, leftover turkey works great in this soup.
How can I make this soup spicier?
Absolutely! Add extra jalapeños or a bit of hot sauce to ramp up the heat.
What can I serve this soup with?
It pairs wonderfully with grilled cheese sandwiches, quesadillas, or a side salad.
Can I use different types of beans?
Yes, feel free to swap the white beans for cannellini or great northern beans.
Conclusion
This Creamy Southwest Chicken Soup is an easy, satisfying, and flavorful dish that comes together in under an hour. Perfect for a quick meal using leftover chicken, it’s versatile enough to adjust to your tastes. With a rich, creamy base and loads of flavor from the beans, corn, and spices, it’s sure to be a new favorite in your soup rotation!
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Creamy Southwest Chicken Soup
- Total Time: 40 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Creamy Southwest Chicken Soup combines tender chicken, beans, corn, and a rich, creamy base for a flavorful, comforting dish. Quick to make in under an hour, it’s perfect for busy weeknights. The mix of spices, lime juice, and cream cheese creates a deliciously hearty soup.
Ingredients
- 2 cups fully-cooked chicken (rotisserie works well)
- 1 can black beans
- 1 can white beans (navy or cannellini)
- 1 package cream cheese (Neufchatel for lower fat)
- 1 tablespoon oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 4 cups chicken broth
- 1 can diced tomatoes (undrained)
- 1 cup frozen corn
- Juice of 1 lime
- Salt and freshly ground black pepper
Instructions
-
Sauté the Vegetables:
Heat the oil in a Dutch oven over medium heat. Add the chopped onion, bell pepper, and jalapeno. Cook for about 5 minutes, until softened. Stir in the minced garlic and cook for 1 more minute. -
Add Flour and Broth:
Sprinkle flour over the vegetable mixture and stir for 1-2 minutes. Gradually add the chicken broth, stirring until the mixture is smooth and slightly thickened. -
Add Remaining Ingredients:
Stir in the diced tomatoes (with their juice), black beans, white beans, cooked chicken, and any additional seasonings. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes. -
Add Cream Cheese:
Stir in the cream cheese until melted and smooth, making the soup creamy and rich. -
Final Touches:
Add the frozen corn and squeeze in the lime juice. Adjust seasoning with salt and pepper to taste. -
Serve:
Serve hot, topped with grated cheese, sour cream, cilantro, and crunchy tortilla chips for extra flavor and texture.
Notes
- For an extra spicy version, add more jalapeños or a few dashes of hot sauce.
- To make the soup dairy-free, use a non-dairy cream cheese substitute.
- Feel free to add more vegetables, like zucchini or spinach, for additional nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food, One-Pot Meals
- Method: Stovetop
- Cuisine: Southwest, Mexican
