This southwest chicken soup recipe is perfect for a weeknight dinner when you are pressed for time but still want a flavorful and hearty meal. This soup tastes just as good (or possibly even better) reheated. Its filling enough to eat by itself, but is also delicious with a salad, corn muffins, fresh baked bread or a cheese quesadilla (I consider quesadillas to be the southwestern version of grilled cheese sandwiches). Southwest chicken soup can be topped with sliced avocado, shredded cheese, sour cream or tortilla strips. Personally, I top with ALL of the above.
I have used rotisserie chicken for this recipe but I often will put a package of chicken breasts or thighs (I prefer thighs) in the crockpot on a Saturday or Sunday morning and let it cook all day while I’m doing “chores” or out running errands. After the chicken is fully cooked I shred it and divide into whatever sized portions I want and freeze to use another day. These pre-portioned packages are so convenient to put into the refrigerator to thaw before I leave for work. When I get home the chicken is ready to use in whatever I’m making. I use this chicken to make soups, tacos, quesadillas, chicken pot pie, BBQ chicken pizza and chicken salad. I have a confession, sometimes I am just too tired to make ANYTHING when I get home from work and I just eat the thawed, cooked chicken right out of the ziplock bag. That’s one of the perks of living alone. The taste and quality of the salsa that you use is very important. ALL of the flavor comes from the salsa. I use the fresh salsa found in the produce/deli section of the grocery store. Garden Fresh is my favorite brand. I do not like a lot of heat so I use the mild salsa but you can use whatever you prefer. Or use salsa that you have made yourself. I have not made salsa myself but will be attempting it when my tomatoes are ready.
Southwest Chicken Soup
2 Cups shredded chicken
16 oz fresh salsa (I love Garden Fresh Gourmet Jacks)
8 oz black beans (½ of a 15oz can)
¼ Cup fresh, chopped cilantro
½ Cup fresh or frozen corn
32 oz chicken stock
Optional toppings: Avocado, sour cream, shredded cheese, tortilla chips, fresh cilantro
In a large pot, combine all of the above ingredients (excluding the toppings). Bring to a slow boil. Boil for 5 minutes, stirring occasionally. Reduce heat to low and let it simmer for 15-30 minutes (depending on how hungry you are). Serve warm, with your choice of toppings.
This Southwest Chicken Soup makes 5 generous servings, but this recipe could be easily doubled to feed more people or to freeze to have for a quick meal on another day. This recipe has only 158 calories and 12 grams of protein per serving! Not only is this soup easy and delicious, it’s also healthy.
If you enjoyed this recipe, please comment or send me a message. I would love to hear if you changed the recipe to make it your own or if you have any suggestions.
