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

Scale

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)

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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