Description
This Creamy Southwest Chicken Soup combines tender chicken, beans, corn, and a rich, creamy base for a flavorful, comforting dish. Quick to make in under an hour, it’s perfect for busy weeknights. The mix of spices, lime juice, and cream cheese creates a deliciously hearty soup.
Ingredients
- 2 cups fully-cooked chicken (rotisserie works well)
- 1 can black beans
- 1 can white beans (navy or cannellini)
- 1 package cream cheese (Neufchatel for lower fat)
- 1 tablespoon oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 4 cups chicken broth
- 1 can diced tomatoes (undrained)
- 1 cup frozen corn
- Juice of 1 lime
- Salt and freshly ground black pepper
Instructions
1. Heat the oil in a Dutch oven over medium heat. Add the chopped onion, bell pepper, and jalapeno. Cook for about 5 minutes, until softened. Stir in the minced garlic and cook for 1 more minute.
2. Sprinkle flour over the vegetable mixture and stir for 1-2 minutes. Gradually add the chicken broth, stirring until the mixture is smooth and slightly thickened.
3. Stir in the diced tomatoes (with their juice), black beans, white beans, cooked chicken, and any additional seasonings. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Stir in the cream cheese until melted and smooth, making the soup creamy and rich.
5. Add the frozen corn and squeeze in the lime juice. Adjust seasoning with salt and pepper to taste.
6. Serve hot, topped with grated cheese, sour cream, cilantro, and crunchy tortilla chips for extra flavor and texture.
Notes
For an extra spicy version, add more jalapeños or a few dashes of hot sauce.
To make the soup dairy-free, use a non-dairy cream cheese substitute.
Feel free to add more vegetables, like zucchini or spinach, for additional nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350