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.

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Chorizo Stuffed Chicken Breasts

Cheesy chorizo stuffed chicken breasts is the chicken dinner recipe you never knew you were missing! Bold flavor in every bite!

Last winter we busted out our queso fundido and as we were shoveling all of that deliciousness loaded onto crisp and salty chips the thought occurred to me: this should be stuffed in chicken.

And so it is. And it’s delicious. The best part is when a little cheese and chorizo spills out into the pan and gets a little crisp around the edges. You’re going to love it!

Ingredients for Chorizo Stuffed Chicken Breasts

You don’t need many ingredients to make this tasty stuffed chicken recipe! When chorizo is involved, you know you’re headed to flavor town! Here is what you will need…

• Chorizo
• Chicken Breasts
• Chihuahua Cheese, or Oaxaca cheese, mozzarella cheese would also work
• Olive Oil
• Taco Seasoning

The measurements for each ingredient are listed in the recipe card found at the end of this post.

How to Make Chorizo Stuffed Chicken Breasts

Stuffed chicken breasts seem so fancy, but it really couldn’t be easier! Here are the basic steps…

1. Cook: Brown the chorizo in a skillet on the stove top, drain excess grease and set aside.
2. Butterfly: Cut each chicken breast in half lengthwise creating a pocket in the side of the chicken breast.
3. Stuff: Fill each pocket with chorizo and cheese.
4. Sear: Oil and season the outside of the stuff chicken breasts and then sear both sides on the stovetop.
5. Bake: Place the chicken in a baking dish and finish cooking the chicken in the oven.

The complete instructions can be found in the recipe card down below so keep scrolling for all the details.

What is Chorizo?

What is chorizo anyway? Good question!!

Chorizo is just pork sausage that has been heavily seasoned and tastes sooo delicious! It’s most common in Spanish and Mexican cuisine, so chances are you’ve already had it. Ok, there are two different methods to make chorizo, so let me break it down:

The Mexican style of chorizo is made from raw pork and what you’ll see in the stores the most. Spanish chorizo is often smoked and a little more tricky to find.

That means that the Spanish version Is more like a sliceable sausage whereas Mexican is like a ground meat. For this recipe, we will use Mexican chorizo.

Where to Buy Chorizo

When you head to the store, where do you find Mexican chorizo? I buy chorizo in the butcher or meat department. In our local grocery stores they are in two places.

1. The first being the regular meat department usually at one end or the other.
2. The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.

If you can

Tart lime juice and peppery cilantro infuse the long, fluffy grains of rice with fabulous flavor in this simple Oven Baked Rice.

Oven Baked Rice

Oven. Baked. Rice. This is a game changer, my friends, and there’s no better way to try it for the first time than in this cilantro lime rice. I tried baking rice in the oven once years ago when I first heard about it. But, I was unimpressed.

But, THIS rice? Spectacular. I could have eaten a whole pan full by myself, and my kids really enjoyed it, too. It became an instant staple over here.

I found this cilantro lime rice recipe in from my friend Jessica‘s cookbook, Good Cheap Eats, Dinner in 30 Minutes (or less!). It is filled with 300 easy recipes to help simplify dinner prep for healthy, unprocessed meals.

If you’re wondering how to bake rice in oven, you’ll be glad you learned. It so easy! It takes just moments to mix the ingredients. Pop it into the oven, and less than 30 minutes later, the rice is perfectly cooked.

Cilantro Lime Rice

I served each bowl with a lime w

Mexican Street Corn Soup

A delicious twist on our classic Elote (Mexican Street Corn) recipe, this soup is full of flavor and a quick and easy soup for dinner. A creamy broth packed with sweet corn, roasted chicken and a subtle hint of spices for flavor, this chicken and corn soup is sure to win over friends and family!

I don’t remember the first time I enjoyed Elote, but I want to say it was in Rexburg, Idaho at a little farmer’s market. I never went to school during the summer so I never enjoyed all the yummy food that comes from summer fruits and veggies there. It took my parents moving from Vancouver, Washington to Idaho for me to finally enjoy this tasty recipe that’s a staple in Mexico.

Now that I’ve had it, I cannot get enough. From the classic Elote recipe, to Mexican Street Corn Salad, and even a fun Elote Mexican Street Corn Pasta salad the possibilities are endless. Oh and let’s not forget our slow cooker Mexican street corn dip! Y’all know I love a good dip!!

What is Elote?

Well, first let’s address the question, how do you pronounce elote? It is super easy! You start the word just as if you were starting the word “eloquent” except drop the “quent” and replace it with “tay”. Elo-tay. Now you’ve got it!

Elote, often called Mexican street corn, is grilled corn on the cob smothered in a creamy mayo sauce and topped with chili powder, cheese and fresh lime.

Ingredients for Mexican Street Corn Soup

We are going to take all those classic elote flavors and add a few ingredients to it to make a fantastic corn soup! We add a few more vegetables for more depth of flavor and chicken to make it a little more hearty. Here is what you will need:

• Butter: used for sautéing all the veggies
• Vegetables: Yellow Onion, Celery, Garlic, Pasilla Pepper and Corn
• Seasonings: Chili Powder, Kosher Salt, Sugar, Black Pepper
• Soup Base: Chicken Broth, Heavy Cream, Mexican Crema
• Chicken Breasts: you can grab a rotisserie or if you want to cook your own, try our sticky Mexican chicken recipe
• Cotija Cheese: found in the refrigerated section with the other cheeses or sometimes in the section of Mexican specialty foods

NOTE: If you want to keep it vegetarian, skip the chicken and swap the chicken broth for vegetable broth.

The measurements for each ingredient can be found in the recipe card down below.