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Southwest chicken soup recipe card – high-protein dinner with black beans, corn, and chicken

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
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
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.