This 10 minute prep, one-pot Southwest Chicken Soup is a fiesta in every spoonful! Southwestern soup is a hearty, easy, and flavorful chicken taco soup! Olé!
This southwestern chicken soup is a go-to family favorite soup recipe – ready in a little over 30 minutes. Since Cinco de Mayo is around the corner, I crave the big flavor of Chicken Taco Soup more than ever!
Why You Will Love This Southwestern Chicken Soup
- Easy Recipe: One pot is all you need for this Chicken Taco Soup Recipe.
- Flavor: This recipe is packed with flavor, customized for something the whole family will love.
- Clean: I love recipes that resemble restaurant recipes (like Chilis Southwest Chicken Soup) but are better for you, using real food ingredients.
- Dump and go: This recipe is chop-chop, open cans, drain, measure and simmer!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
My favorite meat thermometer
- I love this Meater wireless meat thermometer
Easy Creamy Chicken Poblano Pepper Soup Recipe and Easy Tortilla Soup are two more I love to make this time of year. But let’s be honest, this Southwest Chicken Soup recipe is great any season.
Simple Ingredients for Southwestern Soup
- Olive Oil – Saute your aromatic veggie trio in olive oil.
- Onion & Garlic – A small diced yellow (or red onion) onion and some fresh minced garlic (or use jarred garlic if preferred).
- Red Bell Pepper – One diced red pepper completes the aromatics needed to start the soup.
- Broth – Use chicken broth or chicken bone broth from a carton.
- Canned Veggies – Make it easy using diced tomatoes and diced green chiles right out of the can.
- Beans – I used black beans and pinto beans; use your favorites.
- Corn – Use regular or white sweet corn, fresh, frozen or canned or go authentic and use hominy.
- Seasonings – Garlic powder, onion powder, cumin, chili powder, kosher salt and black pepper are used.
- Chicken – Use shredded cooked chicken for this recipe. You can use leftover chicken or rotisserie chicken.
- Lime – Freshly squeezed lime juice adds an amazing pop of flavor.
- Optional toppings – Shredded cheese, sour cream, cilantro, avocado, Mexican crema, sliced jalapenos, chopped tomatoes, fresh lime wedges, tortilla chips or strips.
Get the full recipe in the recipe card below.
How to Make Chicken Taco Soup
Before starting, prep your ingredients by chopping all of your veggies and shred your chicken. Open any cans, drain where appropriate and measure your spices; this will make the process much quicker.
Step 1 | Saute veggies
Heat oil in a Dutch oven or large pot on the stove top over medium heat, stir in diced onions and red peppers. Saute until the onions are translucent, about 5-7 minutes. Add in the minced garlic during the last minute, stirring until fragrant.
Step 2 | Dump and go Southwestern soup
Pour in chicken broth, canned tomatoes, green chiles, black beans, pinto beans, and frozen corn. Stir to combine all the ingredients. Next, add spices: garlic powder, onion powder, cumin, and chili powder, finishing with salt and pepper to taste. Carefully add the shredded chicken, stirring to incorporate it all.
Cover the pot, bring it to a boil, then reduce the heat, simmering for 20-30 minutes.
Fresh Tips (Shortcuts)
- Use shredded rotisserie chicken for a shortcut.
- Or place raw chicken breast(s) in broth, cover and simmer for about 20 minutes, remove and shred with two forks, return to pot.
Step 3 | Garnish & Serve
Ladle the soup into bowls and garnish with shredded cheese, crushed tortilla chips or tortilla strips and your favorite toppings. Or pour it over a bed of rice in the bowl (great use for leftover rice).
Our favorite toppings are diced avocados, shredded cheddar, sour cream, and tortilla chips. Feel free to use Mexican crema, Queso Fresco, corn chips, or your favorite toppings!
Fresh Tips
- Taste as you go and adjust the seasonings to your liking.
- Brighten the soup just before serving by stirring in a squeeze of fresh lime juice and some fresh chopped cilantro.
Variations
- Pepper Choices: Any color bell pepper can be used. You can add chopped green chile peppers, too — try my flavorful poblano soup.
- Beans: Use any canned beans you like. Black and pinto beans are most common, but white beans may also be used.
- Vegetables: Try using hominy, zucchini, chopped carrots, or add salsa or roasted vegetables for a twist.
- Spice Level: Adjust the spice level based on your favorite Mexican flavors. Add more or less chili powder, cayenne pepper, or jalapeños.
- Make it Hearty: Include cooked rice, quinoa, farro, or tortilla strips to add texture and thickness for a heartier soup.
- Cheesy: Experiment with cheeses like sharp cheddar cheese, Cotija, Monterey Jack, or pepper Jack.
- Creamy Southwest Chicken soup recipe: Stir in 4-8 ounces of softened cream cheese during the last 15 minutes of simmering.
- Add more Southwest flavors like coriander and oregano, chipotle peppers in adobo sauce.
- Replace seasonings with packet of southwest taco seasoning packet.
- Smokey: Make it smokey by adding up to 1 teaspoon liquid smoke!
Substitutions
- Choose Your Protein: Instead of chicken, try shredded turkey, pulled pork, or ground beef.
- Vegetarian Southwest Soup: Try more black beans or tofu as your protein.
- Use frozen or raw chicken: Add to soup, bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Remove and shred, return to the soup pot!
Make Ahead Chicken Taco Soup
This one-pot dinner makes the perfect recipe for a make-ahead great meal. Reheat on the stovetop and garnish when ready to serve. Freeze cooled soup if desired, up to 3-4 months.
How to Make Vegetarian Southwest Soup
- Replace the chicken broth with vegetable broth.
- Omit the shredded chicken; replace it with tofu or additional black beans and maybe some cooked brown rice or quinoa.
Gluten-Free Southwest Chicken Soup
This Taco Soup with Chicken is naturally gluten-free. Double-check all of your ingredients though.
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Chili’s Southwest Chicken Soup
Here’s how to make copycat Chili’s Southwest Chicken Soup:
- Add one teaspoon of chipotle peppers in adobo sauce instead of chili powder.
- Stir in 2 tablespoons of tomato paste after sauteing onions and garlic.
- Add 1 cup of white hominy in place of the frozen corn.
Frequently Asked Questions
That’s easy! You can find various Southwest seasonings at your local grocery store! Either in a packet (my fave organic brand) or in a jar.
This recipe calls for cooked chicken breasts. To make it easy, I love using my sous vide chicken breast for the most tender chicken. You can also choose chicken thighs or boneless skinless chicken breasts.
Absolutely! You can adapt the recipe for a slow cooker check out specific how-to’s for crockpot here and Instant pot here.
Crockpot Southwest Chicken Soup
Soups like this easily adapt to the slow cooker.
Before adding to the crockpot, I suggest you still saute onions, peppers, and garlic in a large skillet. But you can dump and go if you prefer!
Add boneless raw chicken breasts or thighs directly to the crockpot (on top of the other ingredients, pushing down slightly) and cook on LOW for about 6-6 ½ hours or on HIGH for 3-3 ½ hours.
Remove chicken, shred chicken (or add pre-cooked shredded chicken during the last 30-60 minutes of cooking, stir to incorporate). Stir in lime juice and a little chopped cilantro just before serving.
Instant Pot Chicken Taco Soup
You can easily adapt this soup for your pressure cooker too!
- Turn Instant Pot to saute, add oil and saute the onions, peppers and garlic as instructed.
- Turn off and deglaze bottom of instant pot with chicken broth.
- Add all remaining ingredients in order listed. Using uncooked chicken breasts instead of pre-cooked shredded chicken.
- Cover and seal vent, then set to Manual > High Pressure > Set timer for 20 minutes for sea level and 22 minutes for altitudes above 3000 feet.
- Allow pressure to release natural for 5-10 minutes, then vent.
- Remove chicken breasts, shred using two forks and stir back into the pot.
- Finish with lime and cilantro – enjoy!
Storage Tips
Store the cooled leftover soup in an airtight container in the fridge for up to 1 week.
FREEZE the Southwest chicken soup recipe by placing the soup in an airtight container or freezer bag, or I love these 2-cup Souper Cubes – freeze 3-4 months.
To reheat the soup, place the thawed soup in a pot and heat it on the stovetop until warmed through. If you’d like to reheat a bowl of soup at a time, use the microwave in 1-minute intervals, covering it with a paper towel and stirring between heatings. It should take 2-3 minutes.
What to Serve with Flavorful Southwest Chicken Soup
- Zucchini Corn Fritters
- Mexican Fruit Salad
- Our favorite 4 ingredient Margarita!
- Check out our best bread for soup post!
Best Sides for Southwestern Chicken Soup Recipe
Serve with this sweet cornbread (add a can of green chiles to make it more Southwestern!), this yummy Mexican corn rice and this chopped Mexican salad.
Mexican Chopped Salad with Honey Lime Dressing
This easy Mexican Chopped Salad is the perfect salad to go with Mexican food.
Hearty and healthy with a honey lime dressing and filled with yummy mix-ins!
Mexican Corn Rice
Make these easy Mexican Street Corn Rice Bowls today! Crispy corn and fluffy rice are coated in a creamy elotes-inspired sauce and topped with delicious cotija cheese for added flavor. The best Mexican corn rice recipe.
Sweet Cornbread Recipe
A deliciously succulent sweet buttermilk cornbread, with a slightly sweet and tender crumb; serve warm dripping with butter and honey. Is a great side with chili, soups or stews.
Best Desserts for Southwestern Night
Finish off the night with a bowl of this Air Fryer Fried Ice Cream or perhaps a slice of Fried Ice Cream Cake and this creamy, tangy award winning key lime pie recipe.
Award Winning Lime Pie Recipe
Describe your BEST Key Lime Pie…is it citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and easy with a crisp not-to-sweet graham cracker crust? Look no further…you found it!
Fried Ice Cream Cake
Healthier no-bake Fried Ice Cream Cake, using organic gluten free corn flakes sweetened with fruit juice, all natural vanilla ice cream, and no Cool Whip. A delicious frozen treat, that is a crunchy, creamy, cinnamon laced Mexican dessert. All of the taste without any of the fuss, no fry!
Air Fryer Fried Ice Cream Recipe
A healthier and easy air fryer fried ice cream! No deep frying in hot oil! Crunchy and crispy on the outside, smooth creamy vanilla ice cream on the inside, the best fried ice cream recipe.
Did you love this Southwestern Soup? If you did, be sure to share your creation on Instagram, Facebook and Pinterest? And don’t forget to rate it 5 stars and comment just below the recipe card.
Try our other favorite Mexican recipes
- Easy Cheese Enchiladas
- Mexican chopped salad
- Vegetarian Spanish Rice
- Chile Relleno casserole
- Colorado green chile
- Authentic Chicken Fajita recipe
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Easy Southwest Chicken Taco Soup Recipe
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Ingredients
- 1 tablespoon olive oil extra virgin
- 1 medium onion diced
- 1 teaspoon garlic minced
- 1 large red bell pepper diced
- 4 cups chicken broth or chicken bone broth from a carton
- 14.5 ounce diced tomatoes with juice, regular or fire-roasted
- 4 ounce diced green chiles
- 15 ounce black beans rinsed and drained
- 15 ounce pinto beans insed and drained
- 1 cup corn kernels I used frozen, but use fresh or canned (drained) too
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 ½ cups shredded chicken or use rotisserie chicken, see notes for adding raw chicken
- Kosher Salt to taste, start with ½ teaspoon and add from there
- black pepper to taste
- ½ lime fresh squeezed
- 2-3 tablespoons cilantro chopped
Optional Topping Ideas
- Shredded cheese, sour cream, cilantro, avocado, fresh lime, jalapeno, tortilla chips
Instructions
- Heat oil (1 TBL) in a Dutch oven or soup pot over medium heat, add chopped onions (1 medium) and red pepper (1 large) and saute until the onions are translucent, about 5-7 minutes. Add minced garlic for the last minute, stirring until fragrant.
- Add the chicken broth (4 cups/32 oz), diced tomatoes (15 ounce), green chiles (4 ounces), black beans (15 ounce), pinto beans (15 ounce), and corn (1 cup). Stir to combine.
- Add garlic powder (1 tsp), onion powder (1 tsp), cumin (1 tsp), and chili powder (1 tsp), then add salt and pepper to taste.
- Add shredded chicken (2 ½ cups) and stir. Cover the pot, bring to boil, reduce heat and let the soup simmer for 20-30 minutes.
- Stir in lime juice (½ lime) and chopped cilantro (2-3 TBL) and serve with your favorite toppings.
- Serve the soup with shredded cheddar cheese, sour cream, avocado, tortilla chips or strips, jalapenos, diced tomatoes and fresh cilantro or your favorite toppings.
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Notes
Storage Tips
Store the cooled leftover soup in an airtight container in the fridge for up to 1 week. FREEZE by placing the soup in an airtight container or freezer bag, or I love these 2-cup Souper Cubes – freeze 3-4 months. Reheat, place the thawed soup in a pot, and heat it on the stovetop until warm. If you’d like to reheat a bowl at a time, microwave covered soup in 1-minute intervals, stirring between heatings. It should take 2-3 minutes. Variations & Substitutions:- Any color of bell pepper can be used.
- Kidney beans and/or cannellini beans work great too.
- Instead of chicken, you can use shredded turkey, cooked ground chicken or ground beef for a different flavor.
- Adjust the spice level based on your preference. Add more or less chili powder, cayenne pepper, or jalapeños.
- Add cooked rice, quinoa, or tortilla strips.
- Experiment with cheese varieties like cheddar, Monterey Jack, Cotija, Queso fresco or pepper Jack.
- Vegetarian Southwest Soup | Replace the chicken broth with vegetable broth, omit the shredded chicken, use tofu or additional beans.
- Chili’s Southwest Chicken Soup | Add 1 teaspoon chipotle peppers in adobo sauce instead of chili powder. Stir in 2 tablespoons of tomato paste when sauteing onions and garlic. Add 1 cup white hominy in place of the corn.
- Use frozen or raw chicken: Add to soup, bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Remove and shred, return to the soup pot!
How to Make Vegetarian Southwest Soup
- Replace the chicken broth with vegetable broth.
- Omit the shredded chicken; replace it with tofu, additional black beans, and maybe some cooked brown rice or quinoa.
Crockpot Southwest Chicken Soup Directions
- Saute onions, peppers, and garlic in a large skillet. But you can dump and go if you prefer!
- Add raw boneless chicken breasts or thighs directly to the crockpot (on top of the other ingredients, pushing down slightly) and cook on LOW for about 6-6 ½ hours or on HIGH for 3-3 ½ hours.
- Remove the chicken and shred it (or add pre-cooked shredded chicken during the last 30-60 minutes of cooking). Stir in lime juice and a little chopped cilantro just before serving.
Instant Pot Chicken Taco Soup Directions
- Turn Instant Pot to saute, add oil and saute the onions, peppers and garlic as instructed.
- Deglaze the bottom of the instant pot with chicken broth and turn it off.
- Add all remaining ingredients in the order listed. Using uncooked chicken breasts instead of pre-cooked shredded chicken.
- Cover and seal the vent, then set it to Manual > High Pressure > Set timer for 20 minutes for sea level and 22 minutes for altitudes above 3000 feet.
- Allow pressure to release naturally for 5-10 minutes, then vent.
- Remove chicken breasts, shred them using two forks, and stir back into the pot.
- Finish with lime juice and cilantro – enjoy!
Nutrition
TAYLER ROSS
I made this soup for dinner last night and it was fantastic! Easy to make and so full of flavor!
Thanks so much!!
Angela
This soup is just what I needed! Love the flavors. Definitely adding it to my soup rotation. Thanks for the great recipe!
I love that you have a soup rotation, Angela!!
Beth
I made this soup last night, and it really hit the spot. I served it with tortilla chips, and it was AH-mazing.
Sounds absolutely perfect, thanks so much Beth!
Tiffany
This soup is perfect for my family! Its quick and delicious! Thank you!
Thank you so much Tiffany, so glad you enjoyed it!
Michelle
This soup is just delicious, with so much flavor. If you use rotisserie chicken it’s really quick to make too. Grea recipe!
Super quick with rotisserie chicken!!