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There is nothing quite like warming up with a bowl of homemade soup, especially when it is bursting with bold flavors and a velvety texture. This Creamy Southwest Chicken Soup Recipe brings together tender chunks of chicken, a medley of beans, vibrant vegetables, and just the right hint of spice, all enveloped in a luscious, creamy broth. It’s the perfect meal to cozy up with on a chilly evening or to impress family and friends with a soulful dish that’s as comforting as it is delicious.
Ingredients You’ll Need
Getting this Creamy Southwest Chicken Soup Recipe just right starts with a handful of straightforward, thoughtfully selected ingredients. Each one plays a crucial role in building layers of flavor, adding heartiness, and creating that signature creamy texture and southwest-inspired color palette.
- 2 cups fully-cooked chicken: Rotisserie chicken is a time-saver and adds great flavor and tenderness.
- 1 can black beans: Adds earthy depth and a wonderful source of protein and fiber.
- 1 can white beans (navy or cannellini): Provides creaminess without overpowering the soup’s taste.
- 1 package cream cheese: Neufchatel works well for a lighter option while still ensuring smooth creaminess.
- 1 tablespoon oil: Perfect for sautéing the veggies to soften and release their natural sweetness.
- 1 onion, chopped: A fundamental flavor builder that forms a savory base.
- 1 bell pepper, chopped: Adds a pop of color and subtle sweetness.
- 1 jalapeno, chopped: Brings a spicy kick that defines the Southwest character.
- 2 garlic cloves, minced: Essential for that aromatic boldness and complexity.
- 2 tablespoons flour: Helps thicken the broth naturally for that creamy consistency.
- 4 cups chicken broth: The liquid base that ties all the flavors together with warmth.
- 1 can diced tomatoes (undrained): Adds acidity and juicy freshness that balances the creaminess.
- 1 cup frozen corn: Sweet bursts of texture that brighten the soup.
- Juice of 1 lime: Adds zesty brightness for a well-rounded finish.
- Salt and freshly ground black pepper: To taste, enhancing and harmonizing every ingredient.
How to Make Creamy Southwest Chicken Soup Recipe
Step 1: Sauté your veggies
Begin by heating the oil in a Dutch oven over medium heat to create a gentle sizzle that will coax out the flavors of your vegetables. Add the chopped onion, bell pepper, and jalapeno, cooking until they soften and their natural sweetness blooms, about five minutes. Toss in the minced garlic last, stirring for just another minute to avoid burning but to unlock that fragrant aroma.
Step 2: Add the flour
Sprinkle the flour evenly over the softened veggies and stir well. This important step helps build the creamy base by thickening your soup naturally. Cooking it for one to two minutes ensures you get rid of any raw flour taste while forming a golden roux that will marry beautifully with the broth.
Step 3: Stir in chicken broth
Slowly pour in the chicken broth while continuously stirring to keep the mixture smooth and prevent lumps. As the broth warms, it starts to thicken slightly, signaling that your soup is developing body and richness.
Step 4: Combine tomatoes, beans, and chicken
Next, add the canned diced tomatoes with their juices, both cans of beans, and the cooked chicken. Season with salt and pepper at this stage. Bring the pot to a boil and then lower the heat to simmer, letting the flavors marry together for about 15 minutes. This gentle simmer brings out the heartiness of the beans and infuses the chicken with all the vibrant seasonings.
Step 5: Melt in the cream cheese
Once the soup is steamy and bubbling lightly, stir in the cream cheese. It should melt effortlessly into the broth, transforming it into a silky, luscious bowl of goodness. This step is key to delivering the signature velvety texture that makes this Creamy Southwest Chicken Soup Recipe stand apart.
Step 6: Add corn and lime juice
Finally, toss in the frozen corn for those sweet, juicy pops of flavor and finish with a generous squeeze of fresh lime juice. Adjust seasoning with additional salt and pepper if needed. The lime juice brightens the entire soup, elevating the flavors with a fresh zing that keeps each spoonful exciting.
Step 7: Serve hot and enjoy
This comforting soup is best served steaming hot, ready to warm your soul and satisfy your cravings.
How to Serve Creamy Southwest Chicken Soup Recipe
Garnishes
To make your bowl irresistible, pile on garnishes that add contrasting textures and flavors. Grated cheese melts enticingly into the hot soup, sour cream adds a cool tang, cilantro provides herbal freshness, and crunchy chips break up the creaminess with their crisp bite. These extras turn a simple soup into a dynamic meal.
Side Dishes
Pair this soup with warm, crusty bread or soft corn tortillas to scoop and savor every drop. A bright, fresh side salad with citrus vinaigrette or a simple Mexican street corn salad complements the Southwest vibe perfectly and balances the richness.
Creative Ways to Present
Try serving the soup in mini bread bowls for a rustic touch or layer it in clear glass mugs for a visually stunning presentation that shows off the colorful beans, corn, and chicken. Garnish each portion individually to keep every bowl inviting and fresh-looking.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the fridge for up to four days. The flavors often deepen overnight, making the next-day bowl even more delicious. Just give it a good stir before reheating to reincorporate any settled creaminess.
Freezing
Want to make this Creamy Southwest Chicken Soup Recipe your go-to freezer meal? Freeze in portions using freezer-safe containers or heavy-duty bags for up to three months. To maintain the best texture, avoid freezing with added garnishes or chips; these should be fresh when served.
Reheating
When ready to enjoy, thaw overnight in the fridge if frozen, then gently warm on the stovetop over medium heat, stirring occasionally until heated through. Adding a splash of chicken broth or water can help loosen the soup if it thickened too much in the fridge or freezer.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! Cooking chicken breasts or thighs and shredding them works wonderfully here. Just cook the chicken beforehand and add it in with the beans to combine flavors as the soup simmers.
Is there a substitute for cream cheese?
You can swap cream cheese for sour cream or a dollop of Greek yogurt stirred in at the end to keep it creamy but lighter. However, cream cheese provides the silkiness that defines the recipe.
How spicy is this soup?
The jalapeno adds a moderate kick that can be adjusted by removing seeds or reducing the amount altogether. The lime juice and cream cheese also balance heat, making it approachable for many palates.
Can I make this soup vegetarian?
Yes! Simply substitute vegetable broth for chicken broth and omit the chicken, or replace it with extra beans or diced roasted veggies to maintain protein and texture.
What toppings would you recommend?
Besides the classic grated cheese, sour cream, cilantro, and chips, try sliced avocado, pickled jalapenos, or a drizzle of hot sauce for extra flavor layers.
Final Thoughts
There is something so deeply satisfying about this Creamy Southwest Chicken Soup Recipe that it quickly becomes a staple in your meal rotation. Its rich texture, bold flavors, and comforting warmth invite you back bowl after bowl. I encourage you to give this recipe a try—you’ll find it’s just the perfect way to bring a little spice and a lot of heart to your table.
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Creamy Southwest Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
Description
This creamy Southwest Chicken Soup combines tender rotisserie chicken, black and white beans, and a medley of fresh vegetables simmered in a flavorful broth thickened with cream cheese and flour. Enhanced with a hint of spice from jalapeno and the bright acidity of lime juice, it’s a comforting and hearty soup perfect for any cozy meal.
Ingredients
Protein
- 2 cups fully-cooked chicken (rotisserie works well)
- 1 can black beans, drained and rinsed
- 1 can white beans (navy or cannellini), drained and rinsed
Vegetables and Aromatics
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno, chopped
- 2 garlic cloves, minced
- 1 cup frozen corn
- 1 can diced tomatoes (undrained)
Dairy and Fats
- 1 package cream cheese (Neufchatel for lower fat)
- 1 tablespoon oil (vegetable or olive oil)
Pantry Staples
- 2 tablespoons flour
- 4 cups chicken broth
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Aromatics: Heat oil in a Dutch oven over medium heat. Add the chopped onion, bell pepper, and jalapeno, cooking until softened and fragrant, about 5 minutes. Then stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Flour: Sprinkle the flour over the softened vegetable mixture. Stir continuously and cook for 1-2 minutes to create a roux base that will thicken the soup.
- Incorporate Broth: Gradually pour in the chicken broth, stirring constantly to combine and ensure the mixture is smooth. Continue cooking until the broth slightly thickens.
- Add Main Ingredients: Stir in the undrained diced tomatoes, black beans, white beans, fully-cooked chicken, and season with salt and freshly ground black pepper. Bring the soup to a boil.
- Simmer: Once boiling, reduce the heat and let the soup simmer gently for 15 minutes to develop the flavors fully.
- Melt Cream Cheese: Add the cream cheese to the soup, stirring until it melts completely and the soup becomes creamy and smooth.
- Finish Soup: Add the frozen corn and the juice of one lime. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and optionally top with grated cheese, sour cream, fresh cilantro, and crunchy chips for added texture and flavor.
Notes
- Using rotisserie chicken speeds up the cooking process and adds extra flavor.
- For a spicier soup, leave seeds in the jalapeno or add a pinch of cayenne pepper.
- You can substitute Neufchatel cream cheese for a lower fat option without sacrificing creaminess.
- Serve with crusty bread or tortilla chips for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
