Description
Creamy Southwest Chicken Soup is a hearty, zesty, Mexican-inspired comfort food that transforms rotisserie chicken into a quick, flavorful meal. Packed with beans, corn, tomatoes, jalapeños, and finished with cream cheese, it delivers the perfect balance of creamy richness and Southwest flair—all in under 40 minutes.
Ingredients
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475 g (2 cups) cooked chicken (rotisserie recommended)
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1 can (425 g) black beans, drained and rinsed
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1 can (425 g) white beans (navy or cannellini), drained and rinsed
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225 g (1 package) cream cheese (or Neufchatel for lighter option)
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1 tbsp (15 ml) oil
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1 onion, chopped
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1 bell pepper, chopped
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1 jalapeño, chopped
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2 cloves garlic, minced
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16 g (2 tbsp) flour
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950 ml (4 cups) chicken broth
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1 can (400 g) diced tomatoes, undrained
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1 cup (150 g) frozen corn
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Juice of 1 lime
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Salt and freshly ground black pepper, to taste
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Optional toppings: shredded cheese, sour cream, fresh cilantro, tortilla chips
Instructions
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Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Cook 5 minutes, stirring occasionally, until softened.
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Add garlic and cook for 1 more minute.
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Sprinkle flour over vegetables and stir 1–2 minutes. Slowly pour in chicken broth, whisking until slightly thickened.
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Stir in diced tomatoes, black beans, white beans, and chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add cream cheese chunks and stir until melted and fully blended.
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Mix in frozen corn and lime juice. Season with salt and pepper. Simmer 2–3 more minutes.
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Serve hot with toppings of choice.
Notes
Keep stirring until cream cheese melts smoothly into the broth.
Adjust heat with extra jalapeño or cayenne.
Add more broth to thin the soup, or simmer uncovered to thicken.
For lighter soup, substitute Neufchatel cheese.
Freezes well for up to 2 months (without toppings).
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dinner / Soup
- Method: Stovetop (Dutch oven or soup pot)
- Cuisine: Southwest / Mexican-inspired