Description

This Creamy Southwest Chicken Soup is a hearty and flavorful meal perfect for cozy dinners. Packed with tender chicken, a blend of beans, fire-roasted tomatoes, and a creamy base made with cream cheese, this soup combines smoky spices like smoked paprika, chili powder, and cumin for a bold, southwestern taste. Topped with fresh lime juice, cilantro, shredded cheese, sour cream, and crunchy chips, it delivers a rich, satisfying blend of textures and flavors that’s both comforting and vibrant.

Ingredients

Sauté Base

2 tablespoons canola or vegetable oil
1 cup diced sweet yellow onion
1 red bell pepper, seeded and diced
1 jalapeño pepper, seeded and diced
1 teaspoon minced garlic

Soup Base & Seasoning

2 tablespoons all-purpose flour
5 cups low-sodium chicken broth
14 ounces canned fire roasted diced tomatoes, undrained
14 ounces canned small white beans (navy beans), rinsed and drained
14 ounces canned black beans, rinsed and drained
2 cups chopped fully cooked chicken (rotisserie chicken recommended)
1 tablespoon smoked paprika
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon coriander
½ teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
¼ teaspoon cayenne pepper (or to taste)

Creamy & Finishing Ingredients

4 ounces cream cheese (⅓ less fat or regular), softened and cut into small pieces
1 cup frozen corn
1 lime, juiced

Toppings (Optional)

Fresh cilantro
Shredded cheese
Sour cream
Hot sauce
Crushed corn or tortilla chips (such as Fritos)

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Instructions

Sauté Aromatics: Heat the oil in a Dutch oven over medium heat. Add the diced onion, red bell pepper, and jalapeño. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables soften. Add the minced garlic and cook another minute until fragrant.
Add Flour & Broth: Sprinkle the flour over the sautéed vegetables and stir for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while stirring continuously until the mixture is smooth and slightly thickened.
Add Remaining Ingredients & Simmer: Stir in the fire-roasted diced tomatoes with their juice, rinsed beans, chopped cooked chicken, smoked paprika, chili powder, cumin, oregano, coriander, salt, black pepper, and cayenne. Increase heat to bring the soup to a boil. Once boiling, reduce heat, cover, and simmer for 15 minutes.
Melt Cream Cheese & Add Corn: Remove the lid and add the cream cheese pieces. Stir until the cream cheese is fully melted and the soup is smooth and creamy. Then add the frozen corn and cook uncovered for 2 to 3 minutes to heat through.
Finish & Serve: Stir in the freshly squeezed lime juice. Remove the soup from heat and taste for seasoning; adjust salt and pepper as needed. Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, hot sauce, and crushed corn or tortilla chips as desired.

Notes

Rotisserie chicken is a convenient shortcut, but cooked shredded chicken works well too.
If you prefer less spice, reduce or omit the cayenne pepper and jalapeño.
To make it dairy-free, substitute the cream cheese with a dairy-free alternative or omit it.
The soup thickens as it simmers, so adjust the chicken broth quantity to achieve your desired consistency.
This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Southwestern American