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Southwest chicken soup
Isla Marie

Southwest Chicken Soup

Southwest Chicken Soup is a hearty, flavor-packed soup made with tender chicken, beans, corn, tomatoes, and warm Southwest spices. This comforting one-pot meal is bold yet balanced, easy to make, and perfect for weeknight dinners, meal prep, or chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Dish, Soup
Cuisine: American, Southwestern
Calories: 330
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts or thighs
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 15 oz can diced tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened.
  2. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Add chicken to the pot and season lightly with salt and black pepper. Cook for 4–5 minutes per side until lightly browned.
  4. Sprinkle in chili powder, cumin, and paprika. Stir well to coat the chicken evenly.
  5. Pour in diced tomatoes, chicken broth, black beans, and corn. Stir to combine.
  6. Bring the soup to a gentle boil, then reduce heat to low.
  7. Simmer uncovered for 20–25 minutes, until chicken is fully cooked and tender.
  8. Remove chicken, shred with two forks, then return it to the pot. Stir and adjust seasoning before serving.

Video

Notes

  • Chicken thighs stay juicier, but breasts work well too
  • Adjust spice level by adding more chili powder or cayenne
  • Tastes even better the next day
  • Great for meal prep and freezing