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
