If you are craving a bowl of comfort with a zesty kick, this Creamy Southwest Chicken Soup Recipe is exactly what you need to warm your soul. Bursting with tender chicken, creamy textures, and vibrant Southwest flavors, this soup brings together simple ingredients in a way that feels both indulgent and wholesome. It’s packed with beans, melty cream cheese, and just the right hint of spice that makes each spoonful utterly satisfying. Whether you’re cooking for a family dinner or a cozy night in, this soup will quickly become your new favorite in the recipe rotation.
Ingredients You’ll Need
Gathering the ingredients for this soup is a breeze, and each one plays a crucial role in building those bold, creamy layers of flavor. From the juicy bell peppers to the hearty beans, every element contributes to the perfect balance of texture, color, and taste.
- 2 cups fully-cooked chicken: For convenience and fantastic flavor, rotisserie chicken works wonders here.
- 1 can black beans: Adds protein and a lovely contrast in texture.
- 1 can white beans (navy or cannellini): Brings creaminess and extra body to the soup.
- 1 package cream cheese (Neufchatel for lower fat): The secret to that silky, smooth creaminess.
- 1 tablespoon oil: Helps soften the veggies and build flavor from the start.
- 1 onion, chopped: Adds sweetness and depth.
- 1 bell pepper, chopped: Brings fresh crunch and subtle sweetness.
- 1 jalapeno, chopped: Offers a gentle spicy punch to brighten the soup.
- 2 garlic cloves, minced: Perfect for that aromatic lift.
- 2 tablespoons flour: Thickens the broth to a luscious consistency.
- 4 cups chicken broth: The comforting, savory base of the soup.
- 1 can diced tomatoes (undrained): Provides acidity and vibrant color.
- 1 cup frozen corn: Adds sweet bursts and a fun pop to every bite.
- Juice of 1 lime: Brings brightness and a tangy finish.
- Salt and freshly ground black pepper: Essential seasonings to balance all the flavors.
How to Make Creamy Southwest Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating oil in a Dutch oven over medium heat. Add the chopped onion, bell pepper, and jalapeno, and cook them until they are soft and fragrant, about 5 minutes. Then stir in the minced garlic and cook for another minute. This builds a flavorful foundation that sets the tone for the entire soup.
Step 2: Add the Flour
Sprinkle the flour over the softened veggies and stir well. Let it cook for 1 to 2 minutes to eliminate the raw taste and begin thickening the soup as you move forward. This little step makes a big difference in the soup’s creamy texture.
Step 3: Incorporate the Broth
Slowly pour in the chicken broth while constantly stirring. This ensures the mixture stays smooth without lumps. As the broth heats, it will slightly thicken, creating a cozy and velvety base for your soup.
Step 4: Add the Main Ingredients
Pour in the can of diced tomatoes with their juices, the black and white beans, and the shredded cooked chicken. Season with salt and pepper, then bring the pot to a gentle boil. Reduce the heat and let it simmer for 15 minutes so all the flavors meld beautifully.
Step 5: Stir in the Cream Cheese
Next comes the magic of creamy indulgence. Add in the cream cheese and stir until it melts completely. The soup transforms into a luxuriously smooth and rich dish that’s perfectly balanced with a hint of tanginess.
Step 6: Final Touches
Mix in the frozen corn and squeeze in the fresh lime juice. Taste and adjust seasoning with more salt and pepper if needed. The lime really wakes up the soup and adds a refreshing finish.
Step 7: Serve and Enjoy
Your Creamy Southwest Chicken Soup Recipe is ready to share. Ladle it into bowls and prepare for a comforting meal that’s packed with flavor and texture in every spoonful.
How to Serve Creamy Southwest Chicken Soup Recipe
Garnishes
Toppings take this soup to the next level. Think grated cheese melting on top, a dollop of cool sour cream balancing the heat, fresh cilantro adding herbal brightness, and crunchy tortilla chips for an irresistible texture contrast. These garnishes make every bite more exciting and satisfying.
Side Dishes
This soup pairs wonderfully with simple sides. Warm corn tortillas or crusty bread are perfect for mopping up every last drop. A fresh green salad with avocado and a citrusy dressing complements the bold, creamy flavors and adds a crisp counterpoint.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or individual mugs for a cozy, inviting presentation. You can also sprinkle some chopped green onions or a sprinkle of smoked paprika on top to add even more color and flavor drama that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into airtight containers and store it in the refrigerator. It will keep well for up to 4 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
This soup freezes beautifully. Just ladle it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup slowly over medium-low heat. Stir occasionally to prevent sticking and to bring back that creamy consistency. If it’s too thick after refrigeration or freezing, add a splash of chicken broth or water to loosen it up without sacrificing flavor.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! You can cook fresh chicken breast or thighs before adding them in. Just poach or sauté them until fully cooked, then shred them as directed in the recipe. Rotisserie chicken is just a handy shortcut.
Is this soup spicy?
The soup has a mild to medium heat thanks to the jalapeno, but you can easily adjust the spice level by removing the seeds or adding more jalapeno if you like it spicier. It’s very customizable to your heat preference.
Can I substitute cream cheese with something else?
While cream cheese gives this soup its signature creaminess and tang, you can substitute with sour cream or Greek yogurt stirred in at the end for a similar effect, though the texture may be slightly different.
What if I want a vegetarian version?
Simply omit the chicken and swap the chicken broth for vegetable broth. For protein, add extra beans or even some cooked quinoa to keep it hearty and filling.
How do I make this Creamy Southwest Chicken Soup Recipe thicker?
If you prefer a thicker soup, add an extra tablespoon of flour in Step 2 or let the soup simmer a bit longer uncovered so some liquid evaporates. You can also mash a few beans to help thicken the texture naturally.
Final Thoughts
This Creamy Southwest Chicken Soup Recipe is one of those dishes that feels like a warm hug in a bowl. It’s easy to make, packed with wholesome ingredients, and brilliantly comforting with every spoonful. I encourage you to try it out soon—you might find yourself coming back to this bowl of deliciousness over and over. Trust me, once you taste it, you’ll understand why it’s become such a beloved favorite.
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Creamy Southwest Chicken Soup Recipe
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Diet: Low Fat
Description
This Creamy Southwest Chicken Soup combines tender cooked chicken, black and white beans, and flavorful vegetables in a rich, cheesy broth with a spicy southwestern twist. Perfectly balanced with a hint of lime and a touch of heat from jalapeno, this comforting soup is quick to prepare and ideal for cozy weeknight dinners or casual entertaining.
Ingredients
Soup Base
- 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 can black beans, drained and rinsed
- 1 can white beans (navy or cannellini), drained and rinsed
- 2 cups fully-cooked chicken (rotisserie works well)
Creamy Element and Seasoning
- 1 package cream cheese (Neufchatel for lower fat)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
Final Touches and Garnishes
- 1 cup frozen corn
- Grated cheese, for topping (optional)
- Sour cream, for topping (optional)
- Fresh cilantro, for topping (optional)
- Crunchy chips, for topping (optional)
Instructions
- Sauté Vegetables: Heat oil in a Dutch oven over medium heat. Add chopped onion, bell pepper, and jalapeno. Cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
- Add Flour: Sprinkle the flour evenly over the cooked vegetables. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste, which helps thicken the soup later.
- Add Broth: Gradually pour in the chicken broth while stirring constantly. Continue to stir until the mixture becomes smooth and begins to thicken slightly, creating a flavorful base.
- Combine Main Ingredients: Add the undrained diced tomatoes, drained and rinsed black beans and white beans, fully-cooked chicken, and season with salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
- Add Cream Cheese: Stir in the cream cheese until fully melted and incorporated, resulting in a creamy, smooth texture throughout the soup.
- Final Seasoning and Corn: Add frozen corn and the juice of one lime. Adjust the seasoning with additional salt and pepper as needed to balance the flavors.
- Serve: Ladle the hot soup into bowls and garnish with grated cheese, a dollop of sour cream, fresh cilantro, and crunchy chips for added texture and flavor.
Notes
- Using rotisserie chicken speeds up preparation and adds rich flavor.
- Neufchatel cheese is a great lower-fat alternative to cream cheese and works well in this recipe.
- Adjust the jalapeno quantity based on your heat preference or omit for a milder soup.
- For a thicker soup, let it simmer uncovered for a few extra minutes to reduce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with tortilla chips or crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
