This 10 minute prep, one-pot Southwest Chicken Soup is a fiesta in every spoonful! Southwestern soup is hearty, easy, and flavorful chicken taco soup! Olé!
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 (1/2 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.
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!
Make-Ahead Chicken Taco Soup | Cool completely after making, store in fridge or freezer. Reheat on the stovetop and garnish when ready to serve. Freeze cooled soup if desired for up to 3-4 months.
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.