Southwest Chicken Soup

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This high protein Southwest chicken soup is packed with beans, lean chicken, and bold taco flavors for a filling meal that comes together in one pot. It delivers 27 grams of protein per serving with plenty of fiber from the beans and corn, so you get everything you love about a bowl from your favorite spot without the drive-thru run.

Why This Southwest Chicken Soup Recipe Works

• The one-pot method keeps cleanup minimal while building deep, layered flavor from sauteed aromatics and simmered seasonings. You get all the bold taco taste without spending extra time on side dishes.
• White beans and black beans work together to deliver a serious protein and fiber punch that keeps you satisfied long after the bowl is empty.
• Cream cheese stirred in at the end gives the broth a silky texture that makes this creamy southwest chicken soup feel way more indulgent than a high-protein meal should.
• All the classic taco flavors come through clearly with warm seasoning, bright lime juice, and plenty of shredded chicken in every bite.

Ingredients

• Olive Oil. Used to saute the onions and bell pepper, building a flavorful aromatic base for the entire soup.
• Sweet Yellow Onion. Provides natural sweetness and depth that forms the foundation of every spoonful.
• Green Bell Pepper. Adds a subtle crunch and fresh vegetal note that balances the warm taco spices.
• Spice World Squeezable Minced Garlic. Rounds out the aromatics with its deep, savory character that ties everything together.
• Low-Sodium Chicken Broth. Becomes the rich liquid base that carries all the Southwest flavors throughout the pot.
• Canned Crushed Tomatoes. Contribute a bright, tangy tomato depth with just the right amount of acidity to cut through the creaminess.
• White Beans. Boost both protein and fiber while adding a creamy texture that thickens the soup naturally as it simmers.
• Black Beans. Bring an earthy flavor and firm bite that gives the soup more substance and keeps you full longer.
• Whole Kernel Corn. Adds a touch of natural sweetness and satisfying pop that contrasts nicely with the tender chicken and beans.
• Chicken Breast. Supplies the lean protein backbone that makes this soup so filling and keeps you fueled for hours.
• Taco Seasoning Mix. Ties all the flavors together with cumin, chili powder, and paprika for an authentic Southwest profile.
• Cream Cheese. Melts into the broth for extra body and a silky smooth texture that makes every bite feel more indulgent.
• Lime Juice. Brightens up all those warm taco spices and adds a fresh finish that keeps the flavor from feeling heavy.
• Cilantro. Offers a clean, herbaceous garnish that adds freshness to each bowl.
• Tortilla Strips. Bring a crunchy, salty contrast that turns a bowl of soup into something more like your favorite restaurant experience.
• Cheese. Adds a melty, savory finish that makes each bowl feel like a proper meal.

Why You’ll Love This Recipe

• This southwest chicken soup with cream cheese delivers 27 grams of protein per serving with bold taco flavors that satisfy any comfort food craving.
• Everything cooks in one pot, so you get a restaurant-quality meal without spending hours in the kitchen or dealing with a sink full of dishes.
• The cream cheese gives the broth a rich, silky texture that makes this feel way more indulgent than a healthy soup should.
• It reheats beautifully, making it a solid meal prep option for lunches throughout the week that still taste great on day three.
• Every ingredient is something you can grab at any grocery store, and the combination of beans, corn, and chicken keeps you genuinely full without weighing you down.

What To Serve This Recipe With

• Crisp cucumber and tomato salad with lime dressing
• Warm flour or corn tortillas
• Hot tortilla chips or crushed tortilla strips
• Simple side green salad with avocado
• Rice and beans for a more filling meal prep portion

Recipe Variations

• Dairy-Free Version: Skip the cream cheese and top with sliced avocado for that same creamy texture without any dairy.
• Turkey Swap: Use ground turkey instead of chicken breast for a different protein profile with the same taco flavor profile.
• Spicy Upgrade: Add a diced jalapeno with the onions and use hot taco seasoning for a southwest chicken soup that packs more heat.
• Veggie Boost: Throw in some diced zucchini or bell pepper to add more volume and fiber for fewer calories per bowl.
• Slow Cooker Method: Dump everything into the slow cooker and let it simmer on low for 6 hours. Or try my Slow Cooker Chicken & Lentil Soup if you want a similar hands-off approach with a different flavor profile.

Tips

FAQs

Equipment Needed

• Large Pot or Dutch Oven
• Skillet or Sautepan

Recipe

Southwest Chicken Soup

A hearty, high-protein Southwest Chicken Soup loaded with tender shredded chicken, white and black beans, corn, and seasoned with taco spices. Creamy, comforting, and ready in just over an hour.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: Mexican

Calories: 345

Ingredients Method Video Notes

Ingredients

  

Soup

• 2 tablespoons olive oil
• 1 cup sweet yellow onion diced
• 1 green bell pepper diced
• 1 teaspoon minced garlic
• 4 cups low-sodium chicken broth
• 28 ounces canned crushed tomatoes
• 1 can 15 ounces white beans rinsed and drained
• 1 can 15 ounces black beans rinsed and drained
• 1 can 15 ounces whole kernel corn rinsed and drained
• 1 lb chicken breast shredded
• 1 packet low sodium taco seasoning mix
• Pinch of Salt and Black Pepper
• 4 ounces cream cheese
• 1/2 lime juiced

Garnish

• Cilantro
• Tortilla Strips
• Shredded Cheese

Directions

 

1. . Take out a large pot, add your chicken breasts and pour water or broth until your chicken breasts are almost completely submerged. Add more or less as necessary.
2. Bring to a boil on high heat. Once it begins to boil, reduce your heat to low-medium, cover with a lid and cook for around 15 – 20 minutes until the chicken is fully cooked.
3. Once your chicken breast is cooked, remove from the pot and let it rest for about 5 minutes.
4. Using two forks, begin shredding your chicken breast and set aside.
5. Take out a skillet. On medium heat, saute chopped onion and bell pepper in a skillet with olive oil.
6. After about 5 minutes, add minced garlic and continue to cook for about 3 minutes. Remove from the pan.
7. Rinse and drain your white beans, black beans and corn and set aside.
8. Take out a large pot and begin adding your cooked onions, bell pepper, shredded chicken, drained & rinsed beans and corn.
9. Add your seasonings and seasoning packet and mix well.
10. Add your cream cheese, chicken broth, fire roasted tomatoes and lime juice and mix everything together.
11. Bring to a boil and then reduce the heat, cover with a lid and let it simmer for 50 minutes to an hour.
12. Remove the lid and serve.
13. Serve and garnish with optional toppings.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.

Nutrition Facts