Southwest Chicken Soup Recipe

This Southwest Chicken Soup is an easy and hearty recipe, which is made with enchilada sauce and black beans. It’s the perfect weeknight dinner, ready in about 45 minutes.

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Southwest Chicken Soup Ingredients

1 lb. Chicken Breast, Diced
1 cup Enchilada Sauce
1 can (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes
1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed.
10 oz. weight Frozen Corn
4 oz. weight Chopped Green Chilies
1 Tbsp. Ground Cumin
1 1/2 cups Chicken Stock
1/4 cup Chopped Cilantro, Plus More For Garnish
Your Favorite Garnishes, Such As Shredded Cheese, Sour Cream, Diced Avocado, Lime Wedges

How To Make Southwest Chicken Soup

Combine ingredients in pressure cooker: Place the diced chicken, enchilada sauce, diced tomatoes, black beans, corn, green chiles, cumin, and chicken stock into the pot of an electric pressure cooker.
Pressure cook the soup: Secure the lid and set the pressure valve to the sealing position. Cook on high pressure for 30 minutes (or use the “Soup/Stew” setting if your cooker has one).
Release pressure and serve: Once the cooking cycle is complete, perform a quick release of the pressure according to the manufacturer’s instructions. Stir in the fresh cilantro, season with salt to taste, and serve hot with your favorite toppings.

Recipe Tips

How to make it on the stovetop? If you don’t have a pressure cooker, you can easily make this on the stove. Sauté the chicken in a large pot until cooked through. Add all the other ingredients, bring to a boil, then reduce the heat and simmer for at least 30 minutes to allow the flavors to meld.
Can I use a different kind of chicken? Yes, this recipe is perfect for using up leftover rotisserie chicken. Simply shred the meat and add it at the end with the cilantro, just to heat it through.
How to control the spice level? The heat comes from the enchilada sauce and the green chiles. Use a mild enchilada sauce and mild green chiles for a family-friendly version. For more heat, use a hot enchilada sauce or add a chopped jalapeño with the other ingredients.
How to make it creamy? For a creamier soup, stir in 4 ounces of softened cream cheese or ½ cup of heavy cream after the pressure has been released, until it’s fully melted and incorporated.

What To Serve With Southwest Chicken Soup

This soup is a meal in itself, especially with toppings, but it’s even better with a side.

Warm flour or corn tortillas
Cheesy quesadillas for dipping
A simple salad with a creamy cilantro-lime dressing
Cornbread muffins

How To Store Southwest Chicken Soup

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even more delicious the next day.
Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Southwest Chicken Soup Nutrition Facts

Serving Size: 1 bowl
Calories: 380 kcal
Fat: 12g
Carbohydrates: 35g
Protein: 34g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add rice to this soup?

Yes. You can add 1 cup of uncooked white rice at the beginning with the other ingredients. You may need to add an extra cup of chicken stock as the rice will absorb liquid.

Is this soup gluten-free?

Yes, as long as you use a gluten-free certified enchilada sauce and chicken stock, this recipe is naturally gluten-free.

Can I make this vegetarian?

To make it vegetarian, simply omit the chicken, use vegetable broth, and add an extra can of beans (like pinto or kidney beans) or some diced sweet potato for heartiness.

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