Real Recipes From Real Home Cooks ®

southwest chicken soup

(1 rating)
Recipe by
Mary Snowdon
Wake Forest, NC

This is one of our favorite soup recipes. Seems I turn to this when its a rainy day. You can change up the type of beans used with what you may have in the pantry as well as use chopped cooked chicken breasts or go vegan Kids will love the taste and will not know they are eating such a healthy dish.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For southwest chicken soup

  • 1 lb
    ground chicken
  • 2 clove
  • 1/2 c
  • 1 can
    garbanzo beans-drained
  • 1 can
    kidney beans-drained
  • 1 can
    black beans-drained
  • 1 can
    tomato- petite diced-14.5 oz
  • 1 can
    tomato diced w/ mild green chilies 10 oz
  • 1 can
    chicken broth (14.5 oz -homemade if you have it)
  • 1 c
    frozen corn
  • 1 oz
    taco seasoning mix (1 envelope)
  • 1/4 tsp
    each; salt and pepper
  • 2 c
  • toppings: shredded cheddar, sour cream & tortilla chips

How To Make southwest chicken soup

  • 1
    In your soup pot/dutch oven...Brown the ground chicken with the onion and garlic with a little olive oil on med-hi until the chicken is no longer pink and the onions have softened. Drain if needed.
  • 2
    Stir in the remaining ingredients. Bring to a boil, reduce heat to simmer, stir and cover the pot. Simmer for 30-45 min. Stir every 10 min or so.
  • 3
    Dish up in individual with shredded cheddar/or Mexican blend shredded cheese, sour cream and a few Tortilla Chips sticking out of the top.