This creamy Southwest chicken soup recipe is so easy to make and bursts with flavor, thanks to ingredients like chicken, salsa, black beans, corn, chicken broth, onion, and cream cheese.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken, soup
Servings: 6
Ingredients
2tbspolive oil
1cupdiced sweet onion (about ½ onion)
1tspsalt
1/4tspblack pepper
6cupslow sodium chicken broth
116-ounce jarsalsa
2cansblack beans, rinsed and drained
111-ounce canMexicorn
2cupsshredded rotisserie chicken
5ouncescream cheese, cubed and softened or melted
jalapenos (optional)
cilantro (optional)
tortilla or corn chips (optional)
Instructions
In a large pot or dutch oven on medium heat, add olive oil and onion and saute until soft (3-5 minutes). Stir in salt and pepper.
2 tbsp olive oil, 1 cup diced sweet onion (about ½ onion), 1 tsp salt, 1/4 tsp black pepper
Add in chicken broth, salsa, beans, and corn. Stir and heat to a slow boil, then reduce to simmer and cover for 5 minutes.
6 cups low sodium chicken broth, 1 16-ounce jar salsa, 2 cans black beans, rinsed and drained, 1 11-ounce can Mexicorn
Add chicken and cream cheese and simmer until cream cheese has melted and blended with the soup.
2 cups shredded rotisserie chicken, 5 ounces cream cheese, cubed and softened or melted
Serve with jalapenos, cilantro, and chips (optional).
jalapenos (optional), cilantro (optional), tortilla or corn chips (optional)