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
Scale
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.
