This Southwestern chicken soup is hearty, smoky, and full of flavor. Chicken, beans, corn, and warm spices simmer together in one pot. It’s simple enough for beginners, yet customizable with fun toppings so everyone at the table can make their bowl just the way they like it.
This easy Southwestern chicken soup isn’t your average chicken soup. It’s smoky, a little zesty, and hearty enough that even my husband, who normally doesn’t care much for soup, went back for seconds (in the same sitting!).
The best part? It’s made with everyday ingredients and a rotisserie chicken shortcut that makes it weeknight-friendly. Honestly, I look forward to the leftovers just as much as the first bowl. We’ve been reheating it for quick lunches and serving it with warm flour tortillas on the side.
Living in Arizona, the Southwestern flavors feel especially comforting and familiar to us. If you love bold flavors like this, you might also enjoy our Slow Cooker Cowboy Soup, Chicken Poblano Soup, or Sweet and Spicy Chicken Soup for a bit of Asian flair.
I think you’ll find yourself making this one on repeat, too.
Why You’ll Love This Soup
What You’ll Need to Make This Southwestern Soup
Here’s everything you’ll need to bring this delicious soup together, plus a few easy substitutions if you want to swap or use what’s on hand:
- Olive oil. Helps soften the aromatics and adds flavor. You can substitute avocado oil or canola oil.
- Yellow Onion. Yellow onion works best, but white onion or even shallots can be substituted.
- Garlic. Fresh is best, but 1 teaspoon garlic powder can be used in a pinch.
- Jalapeño (seeded and minced, optional). Adds mild heat. You can substitute with canned green chilies for less spice or skip it entirely.
- Smoked paprika. Gives the soup a subtle smoky flavor. If unavailable, use regular paprika plus a pinch of chipotle powder.
- Ground cumin. Essential for that warm Southwestern flavor.
- Chili powder. Adjust to taste. Add more if you like it spicier.
- Chicken broth. Use low-sodium broth so you can control the seasoning. Vegetable broth works if you’d like to make this vegetarian. Just swap the chicken for extra beans or roasted vegetables.
- Fire-roasted diced tomatoes. Adds smoky flavor. If you only have regular diced tomatoes, that works too.
- Black beans. Pinto beans or kidney beans also work.
- Corn. Fresh corn kernels cut from the cob are great in summer. Black beans and sweet corn give this soup extra heartiness and texture, making it more satisfying than a simple chicken soup.
- Cooked, shredded chicken (2 cups). About 12 ounces raw chicken breast (poached, then shredded) or use rotisserie chicken for convenience. For a vegetarian version, replace with an extra can of beans.
- Lime juice. Brightens the flavors. Fresh is best, but bottled lime juice works.
- Salt and black pepper – Season to taste.
For the toppings:
- Tortilla strips or chips. For crunchy texture. Homemade or store-bought both work.
- Diced or sliced avocado. Adds creaminess and flavor.
- Shredded cheese. Cheddar, Monterey Jack, or pepper jack are all great choices.
- Sour cream or Mexican crema. For a cooling finish. You can use Greek yogurt for a lighter option.
- Fresh cilantro, chopped. For freshness. If you don’t like cilantro, try parsley or green onions.
- Lime wedges. Extra tang at the table.
Step-by-Step Instructions with Photos
Step 1: Cook and shred the chicken, or shred rotisserie chicken for convenience.
Recipe Success Tips
- Don’t rush the aromatics. Let the onion, garlic, and jalapeño soften fully before adding spices. This is what makes a one-pot chicken soup taste layered and flavorful instead of flat.
- Bloom the spices. Cooking the paprika, cumin, and chili powder for a minute or two in oil brings out their flavors.
- Use rotisserie chicken for convenience. A store-bought rotisserie chicken makes this recipe quick and easy, while still tasting homemade.
- Adjust the heat. Skip the jalapeño for a mild soup or keep the seeds in for extra heat. You can also add a pinch of cayenne or chipotle powder if you want it spicier.
- Taste before serving. Broth and beans can vary in saltiness, so taste and season at the very end to keep the flavors balanced.
- Load up on toppings. Don’t skimp on the garnishes! Tortilla strips, avocado, cheese, and sour cream take this soup from simple to irresistible!
Storage and Reheating Instructions
Fridge: Cool completely; store in airtight containers up to 4 days.
Freeze: Up to 3 months (leave 1 inch headspace).
Reheat: Stovetop over medium (add a splash of broth/water if thick), or microwave in 60–90 sec bursts, stirring in between.
To finish: Add lime, cilantro, avocado, and tortilla strips after reheating for best flavor and texture.
Make Ahead Tips
This soup is very meal-prep friendly. A little work on the weekend makes weeknight cooking even faster and easier.
- Shred the chicken ahead. Use a rotisserie chicken or poach the breasts, then shred. Portion into containers or freezer bags. Refrigerate up to 4 days or freeze up to 2 months.
- Mix a spice packet. Combine the smoked paprika, cumin, and chili powder in a small jar or snack bag. Label it and keep in the pantry so it’s ready to go.
- Prep the aromatics. Dice the onion, mince the garlic, and chop the jalapeño. Store in an airtight container in the fridge up to 2 days. For an even faster weeknight, sauté them ahead in a splash of oil, cool, and refrigerate.
- Shred the cheese ahead. Shred your cheese and store in an airtight container with a small piece of parchment to prevent clumping. Keeps up to 5 days.
- Beans and corn. Rinse and drain black beans, then combine with frozen (or drained canned) corn in one container. Store in the fridge up to 2 days, so they’re ready to add at the same time.
How to Shred Chicken for Soup (and Shortcuts!)
For this recipe, you’ll need about 2 cups of shredded chicken, which comes from roughly 1 pound of raw boneless, skinless chicken breasts.
- Two forks method: Place the cooked chicken on a cutting board or plate, then pull it apart using two forks.
- Stand mixer method: Place warm chicken breasts in the bowl of a stand mixer and beat on low with the paddle attachment until shredded (30–60 seconds).
- Shortcut: A rotisserie chicken from the store works beautifully here. Just remove the skin and bones, then shred the meat.
Tip: Shred the chicken while it’s still warm. It pulls apart much more easily than when it’s cold.
What to Serve with Southwestern Chicken Soup
This soup is hearty enough to stand on its own, but it’s even better with a simple side:
- Warm flour tortillas. Perfect for dipping or scooping up all the toppings.
- Cornbread. Adds a touch of sweetness that balances the smoky flavors. Try this Cast Iron Skillet Cornbread from the Food Network.
- Southwestern-style salad. Crisp and fresh alongside a warm bowl. I like this Southwest Salad from Gimme Some Oven.
- Extra toppings bar. Avocado, cheese, sour cream, tortilla strips, and lime wedges let everyone build their bowl just how they like it.
More Southwestern-Inspired Recipes
I hope you enjoy this hearty chicken soup as much as we do. It’s smoky, satisfying, and perfect for busy weeknights. Don’t forget the toppings. They make every bowl feel special. If you try it, I’d love to hear how it turned out for you. Don’t forget to leave a comment below!
For the Soup:
- 2 cups chicken about 12 ounces raw chicken breasts, or use rotisserie chicken (Note 2)
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 medium jalapeño seeded and minced (optional, for spice) (Note 3)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 4 cups chicken broth (Note 4)
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans drained and rinsed (Note 5)
- 1 cup frozen or canned corn drained if canned
- 1 tablespoon lime juice
- Salt and pepper to taste
For Toppings:
- tortilla strips or crushed tortilla chips (Note 6)
- diced or sliced avocado
- shredded cheese cheddar, Monterey Jack, or pepper jack
- sour cream or Mexican crema
- fresh cilantro chopped
- lime wedges
- If starting with raw chicken breasts: Place them in a saucepan of lightly salted water or broth. Bring to a gentle simmer (do not boil) and cook until no longer pink in the center, about 15 minutes. Remove, let cool slightly, then shred with two forks.If using cooked chicken (like rotisserie): Shred and set aside.
2 cups chicken
Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion (1 large yellow onion), minced garlic (3 cloves garlic), and diced jalapeño (1 medium jalapeño) (if using). Cook until softened, about 5 minutes, stirring often so they don’t burn.
Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and ½ teaspoon chili powder. Stir constantly for 1–2 minutes until fragrant. (This step helps “wake up” the spices for deeper flavor.)
Pour in 4 cups chicken broth, 1 14.5 ounce can fire-roasted diced tomatoes (with juices), 1 15-ounce can black beans (drained and rinsed), and 1 cup frozen or canned corn. Stir well. Increase heat and bring to a gentle simmer.
Stir in shredded chicken. Reduce heat to low and let the soup simmer gently, uncovered, for 15–20 minutes so the flavors come together. Stir occasionally.
- Stir in 1 tablespoon lime juice. Taste, then season with salt and pepper as needed.Ladle soup into bowls. Add toppings such as tortilla strips or crushed tortilla chips, diced or sliced avocado, shredded cheese, sour cream or Mexican crema, fresh cilantro, and lime wedges.
- A Dutch oven distributes heat evenly and prevents scorching, but any large soup pot works.
- Rotisserie chicken is the easiest shortcut. If using frozen chicken, trim freezer-burned spots before cooking to avoid off flavors.
- Jalapeño adds a bit of heat. For more spice, leave in some seeds; for less, omit or swap with canned green chilies.
- Use low-sodium broth so you can adjust seasoning yourself. If using regular broth, use less salt at the end
- Always rinse beans in a colander to remove excess sodium and starch.
- To make homemade tortilla strips: Cut corn tortillas into thin strips, brush lightly with oil, and bake at 375 F for 10–12 minutes until crisp.
Make-Ahead & Storage Tips
To Refrigerate: Let soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.
To Freeze: Place cooled soup in freezer-safe containers, leaving 1 inch of space at the top for expansion. Freeze for up to 3 months. (Avoid freezing with toppings — add those fresh when serving.)
To Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened. You can also reheat individual portions in the microwave.
Meal Prep Tip: Cook and shred chicken ahead of time, then store in the fridge (up to 3 days) or freezer (up to 2 months) to make assembling the soup even faster.
Calories: 530kcal | Carbohydrates: 7g | Protein: 2g | Fat: 55g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Cholesterol: 46mg | Sodium: 440mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 0.5mg
Servings: 8 servings
Calories: 530kcal
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