This Creamy Southwest Chicken Soup is a hearty, flavorful dish that brings together the richness of cream cheese, tender chicken, and a mix of spices for the perfect comfort food. With ingredients like black beans, white beans, and corn, this soup is as nutritious as it is delicious—ideal for warming up on a cold day.
Why You’ll Love This Recipe
This soup combines bold flavors and a creamy texture, making it both satisfying and comforting. The addition of beans and chicken creates a well-rounded meal, while the tang from lime and the subtle heat from jalapeno balance out the richness. Plus, it’s quick to make—especially when you use rotisserie chicken or leftover turkey—so it’s perfect for busy weeknights. Topping with cheese, sour cream, and crunchy chips makes it a customizable and crowd-pleasing dish!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups fully-cooked chicken (rotisserie works well)
- 1 can black beans
- 1 can white beans (navy or cannellini)
- 1 package cream cheese (Neufchatel for lower fat)
- 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 cup frozen corn
- Juice of 1 lime
- Salt and freshly ground black pepper
Directions
- Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, and jalapeno, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Sprinkle flour over the mixture, stir, and cook for 1-2 minutes.
- Gradually add chicken broth, stirring until smooth and slightly thickened.
- Add undrained diced tomatoes, beans, chicken, and seasonings. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cream cheese until melted and the soup is smooth.
- Add frozen corn and lime juice, adjusting seasoning to taste with salt and pepper.
- Serve hot, topped with grated cheese, sour cream, cilantro, and crunchy chips.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add more spice: For an extra kick, add more jalapenos or a dash of hot sauce.
- Dairy-free option: Use a non-dairy cream cheese substitute.
- More veggies: Add additional vegetables like zucchini or spinach for extra nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat in the microwave or on the stovetop over low heat until warm.
FAQs
Can I freeze this soup?
It’s not recommended to freeze soups with cream cheese as dairy can separate and create a grainy texture upon thawing.
Can I use turkey instead of chicken?
Yes, leftover turkey works great in this soup.
Can I make this soup spicy?
Absolutely! Add extra jalapenos or a bit of hot sauce to ramp up the heat.
What can I serve this soup with?
It pairs wonderfully with grilled cheese sandwiches, quesadillas, or a side salad.
Can I use different types of beans?
Yes, feel free to swap the white beans for cannellini or great northern beans.
How do I know when the soup is ready?
When the soup is heated through, and the cream cheese is fully melted and incorporated, it’s ready.
Can I make this soup in advance?
Yes, you can make it a day ahead and store it in the fridge. Just reheat before serving.
Is this soup gluten-free?
Yes, as long as you use gluten-free flour.
Can I use fresh corn instead of frozen?
Yes, fresh corn works well; just add it earlier in the cooking process to ensure it cooks through.
How can I make this soup thicker?
If you’d like a thicker soup, you can add more flour or let it simmer longer to reduce the liquid.
Conclusion
This Creamy Southwest Chicken Soup is an easy, satisfying, and flavorful dish that comes together in under an hour. Perfect for a quick meal using leftover chicken, it’s versatile enough to adjust to your tastes. With a rich, creamy base and loads of flavor from the beans, corn, and spices, it’s sure to be a new favorite in your soup rotation!
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Creamy Southwest Chicken Soup
- Total Time: 40 minutes
- Yield: 6-8 servings
Description
This Creamy Southwest Chicken Soup is a flavorful, hearty dish filled with tender chicken, beans, corn, and spices, all wrapped in a creamy, comforting base. With ingredients like cream cheese, jalapenos, and lime, this soup delivers a perfect balance of richness and tang. Quick and easy to make, it’s ideal for weeknight dinners, especially when using rotisserie chicken or leftover turkey. Customize with cheese, sour cream, and crunchy chips for a delicious meal everyone will love.
Ingredients
- 2 cups fully-cooked chicken (rotisserie works well)
- 1 can black beans
- 1 can white beans (navy or cannellini)
- 1 package cream cheese (Neufchatel for lower fat)
- 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 cup frozen corn
- Juice of 1 lime
- Salt and freshly ground black pepper
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, and jalapeno, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Sprinkle flour over the mixture, stir, and cook for 1-2 minutes.
- Gradually add chicken broth, stirring until smooth and slightly thickened.
- Add undrained diced tomatoes, beans, chicken, and seasonings. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cream cheese until melted and the soup is smooth.
- Add frozen corn and lime juice, adjusting seasoning to taste with salt and pepper.
- Serve hot, topped with grated cheese, sour cream, cilantro, and crunchy chips.
Notes
- Add more spice by increasing the number of jalapenos or adding hot sauce.
- For a dairy-free option, substitute with non-dairy cream cheese.
- To make this soup heartier, feel free to add extra veggies like zucchini or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern, American
