Description
This Creamy Southwest Chicken Soup is a hearty and flavorful dish combining tender chicken, beans, vegetables, and a tangy cream cheese base. It’s a comforting meal perfect for any day, offering a creamy texture with a southwestern twist from jalapeno and lime juice.
Ingredients
Scale
Proteins & Beans
- 2 cups fully-cooked chicken (rotisserie works well)
- 1 can black beans, drained and rinsed
- 1 can white beans (navy or cannellini), drained and rinsed
Vegetables & Aromatics
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno, chopped
- 2 garlic cloves, minced
- 1 cup frozen corn
- 1 can diced tomatoes (undrained)
- Juice of 1 lime
Liquids & Dairy
- 4 cups chicken broth
- 1 package cream cheese (approximately 8 ounces, Neufchatel for lower fat)
Others
- 1 tablespoon oil (vegetable or olive oil)
- 2 tablespoons flour
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat oil in a Dutch oven over medium heat. Add chopped onion, bell pepper, and jalapeno. Cook until vegetables are softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
- Add Flour: Sprinkle flour over the sautéed vegetables, stirring constantly to combine. Cook the mixture for 1-2 minutes to cook out the raw flour taste and help thicken the soup later.
- Incorporate Broth: Gradually add the chicken broth to the pot while stirring continuously to prevent lumps. Continue stirring until the mixture is smooth and begins to thicken slightly.
- Add Main Ingredients: Add the undrained diced tomatoes, black beans, white beans, cooked chicken, and season with salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat and simmer gently for 15 minutes to blend flavors.
- Melt Cream Cheese: Stir in the cream cheese until it’s completely melted and the soup becomes creamy and smooth.
- Finish Soup: Add the frozen corn and lime juice to the pot. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with toppings such as grated cheese, sour cream, fresh cilantro, and crunchy chips for added texture and flavor.
Notes
- Rotisserie chicken saves time and adds flavor but you can also use leftover cooked chicken or poached chicken breasts.
- Rinsing beans reduces sodium and improves texture.
- Neufchatel cream cheese is a lower-fat alternative to regular cream cheese.
- Adjust the amount of jalapeno depending on your preferred spice level or remove seeds to reduce heat.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, use less broth or add a bit more flour during the sauté stage.
- Garnishes like tortilla chips add crunch and are optional but recommended.
