10 Minute Southwest Chicken Soup
Loaded with our favorite Mexican flavors; this Southwest Chicken Soup is slightly spicy with chunks of tomatoes, corn, black beans, and tender chicken.
I topped our steaming bowls of soup with a handful of shredded cheese and the entire family gave this meal two thumbs up.
Southwest Chicken Soup
Dinner in just TEN minutes. Seriously. I even timed myself making this soup the second time because it came together so fast. And it was good!
Like everyone else I know, I love having a go-to list of meals that require little to no effort to get on the table. This Southwest Chicken Soup is a winner of a quick and easy dinner!
Within just a few minutes, this soup will be hot and ready to eat! Loaded with all of our favorite Mexican ingredients and flavors, we make versions of this soup at least once a month throughout the cooler months of the year.
10 Minute Chicken Soup
About all that you will need to make this soup is a handful of pantry ingredients and some leftover chicken. This is the ultimate last-minute dinner and it’s a popular one here.
You can use a grocery store rotisserie chicken, a roasted chicken, shredded chicken, or a couple of leftover grilled or baked chicken thighs.
Southwestern Chicken Soup
You’ll need the following ingredients to make this recipe:
- cooked chicken
- canned corn
- canned black beans
- diced tomatoes with green chile
- chicken broth
- garlic powder, cumin, kosher salt, black pepper, and cayenne pepper
Kitchen Tip: I use this pot to make this recipe.
Southwest Chicken Soup Recipe
Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine.
Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your choice.
Quick and Easy Soup Recipes
When you’re ready for a few more easy soup recipes, here are some of our best soups that go from start to finish in less than 30 minutes.
Chicken, chiles, beans, tomatoes, and Mexican spices combine to make one of our favorite crockpot soups.
Italian White Bean, Cabbage and Sausage Soup is loaded with great flavors and it’s filled with far more vegetables and meat than broth.
Pizza Soup could also be called Pasta Soup with White Beans and Sausage, but really? Isn’t “Pizza Soup” more fun? My cousin, Helene, gave me this recipe 6-7 years ago and my family has loved it from the very first bite.
Three Bean Minestrone Soup is filled with three different beans, tender vegetables and pasta, seasoned with Italian spices and topped with Parmesan cheese.
Print
10 Minute Southwest Chicken Soup
Loaded with Mexican flavors, this is a slightly spicy soup with generous chunks of tomatoes, corn, black beans, and chicken.
Course Main Course
Cuisine American, Mexican
Prep Time 3 minutes minutes
Cook Time 7 minutes minutes
Total Time 10 minutes minutes
Servings 6 servings
Calories 341kcal
- 14 ounces corn drained
- 14 ounces black beans drained and rinsed, about 1 ½ cups
- 20 ounces diced tomatoes with green chile use a mild version for almost no heat
- 28-32 ounces chicken broth, about 4 cups
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt, adjust to taste as desired
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups cooked chicken, chopped bite-size, about 3/4-inch pieces
Optional Toppings
- shredded cheese: cheddar, Monterey Jack, Pepper Jack, or Mexican cheese blend
- tortilla strips
- sour cream
- chopped fresh cilantro
Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine.
Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your choice. Enjoy!
Calories: 341kcal | Carbohydrates: 50g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 725mg | Potassium: 1010mg | Fiber: 14g | Sugar: 5g | Vitamin A: 321IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 5mg
{originally published 6/28/13 – recipe notes and photos updated 4/10/24}
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