Ready in less than 30 minutes, this Southwestern Chicken Soup recipe is perfect for busy weeknights! This soup is packed full of flavor, and made from scratch, yet it’s simple and quick to make!
Please don’t panic when you see that this recipe has a few ingredients: I promise, this is one of the easiest recipes, ever!
This is one of my go-to dinner recipes for those nights when I just don’t have the motivation to cook, but my family still needs to eat, and I want to serve them something that’s somewhat healthy. If you’re following a Keto diet, you can omit the corn and beans, and this will comply.
Southwestern Chicken Soup is a great recipe for leftover rotisserie chicken. You can use any leftover chicken, but if your chicken is less seasoned, you may find that the soup needs a little salt added, so feel free to season to taste.
I love that this recipe is start to finish done in 30 minutes. Even when I’m feeling tired, I can commit to 30 minutes. Heck, I would probably spend more time than that going to a fast food restaurant and back!
I’m also a huge fan of the fact that this is a one pot meal, because that means less dishes! And less dishes is always a good thing, right?
If you love simple but made from scratch dinners, you’ll want to add these recipes to your meal plan!
Indian butter chicken is a fabulously flavorful dinner recipe that cooks in less than 30 minutes.
These Creamy Spinach and Sausage Stuffed Portobello Mushrooms make a delicious dinner that’s ready in just 20 minutes!
This Skillet Mediterranean Chicken is easy, doesn’t use up a bunch of pots and pans, but delivers big taste in just 30 minutes!
- 1 Tbsp. oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 orange bell pepper, chopped
- 1 tsp cumin
- 1 tsp. chili powder
- 1 tsp. oregano
- 1 cup frozen corn
- 2 cups chicken broth, (one can)
- 14.5 oz. diced tomatoes
- 4 oz. diced green chiles
- 2 cups cooked chicken, (leftover rotisserie works great!)
- 1 15.5 oz. can black beans
- 1 cup half and half
- 4 oz. cream cheese
- 1 1/2 cup cheddar cheese
- Heat oil in a pot over medium heat. Add onion, garlic, and bell pepper, and saute until onion is translucent (approximately 5 minutes).
- Add spices. Stir and cook spices for about 1 minute.
- Add corn, broth, tomatoes, and chiles. Bring to a boil, then reduce heat and simmer 5 minutes.
- Add remaining ingredients and heat until cream cheese has melted.
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Amount Per Serving: Calories: 371Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 81mgSodium: 764mgCarbohydrates: 23gFiber: 6gSugar: 6gProtein: 21g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.