Name: Southwest Chicken Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 1 poblano pepper, diced; 1 jalapeno pepper, diced; 3 large cloves garlic, minced; 1 pound boneless, skinless chicken thighs cut into 1-inch pieces; 2 teaspoons chili powder; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 (16-ounce) jar salsa verde; 1 (32-ounce) box low-sodium chicken broth; 1 cup water; 1 cup long-grain rice (see note); 1 (14-ounce) can black beans, drained; 1 (14-ounce) can pinto beans, drained; 1 1/2 cups frozen roasted corn kernels; Juice of 1 lime; ¼ cup chopped cilantro

Jump to Recipe

This hearty chicken soup is all about Southwest flavors. It combines tender chicken, corn, black beans, pinto beans, and rice in a savory broth made with chicken broth and salsa verde.

We’re on the cusp of serious soup season, and today, I’ve got a great one for you to try. It’s the kind of soup you want on a cold, wintry day because it’s hearty, filling, and flavorful. If you love southwest-y flavors like salsa verde, black beans, peppers, chili seasonings, and corn, I think you’ll love this chicken bean soup.

Ingredients

Chicken: I like to use boneless, skinless chicken thighs in this soup. They have more fat, so they stay juicy and tender. Chicken breasts will work, too, but they tend to dry out if you simmer them too long in the soup. You will need to cut the chicken into 1″ pieces.
Peppers: The soup has two kinds of peppers: poblano and jalapeno. Poblano peppers aren’t spicy but have a nice earthy flavor, and jalapeno adds a kick of heat. You can use fresh jalapeno and dice it yourself or canned diced jalapenos to make the prep a little easier.
Beans: Pinto beans and black beans make this soup extra hearty and filling. You can use all of the same kinds or switch them out. Kidney beans and white beans would be great, too.
Corn: I use frozen roasted corn kernels, but if you can’t find them use regular frozen corn.
Long grain white rice: You can cook the rice in the soup or cook it separately and add it at the end.
Spices: The broth is flavored with chili powder, paprika, and ground cumin.
Salsa: Jarred salsa verde adds a lot of flavor to the broth!
Chicken broth
Chopped onion
Minced garlic
Olive oil
Fresh cilantro

For serving, I like to add avocado, sour cream, sliced green onions, and a little extra chopped cilantro for garnish.

How to Make Southwestern Chicken Soup

☑️ Saute

Cook the veggies in olive oil in a large pot over medium-high heat for about five minutes. Add the garlic after about five minutes.

Add the chicken pieces, stir, and cook them with the vegetables until the pieces are no longer pink on the outside. Add all of the spices and stir.

☑️ Simmer

Add the salsa, broth, and water to the pot. Bring the soup to a boil and add the rice. Stir and adjust the heat to maintain a simmer. Cover the pot and simmer the soup for about 15 minutes or until the rice is tender.

Stir in the beans, lime juice, and cilantro. Leave the lid off the pot and simmer the soup for a few minutes before serving.

Garnishes

Ladle the soup into bowls and add the toppings. I like avocado, sour cream, and sliced green onions. You could also add crushed tortilla chips.

Recipe Tips

You don’t have to cook the rice in the soup. You can add cooked rice to the soup at the end.

If you want to make the soup ahead, I recommend not adding the rice until you’re ready to serve it. If you store the soup with rice, it will absorb a lot of the broth.

You can freeze the soup for several months or store it in the refrigerator for three to four days.

a bowl of soup with garnishes on the side.

More Chicken Soup Recipes

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

More Chicken Recipes

If you’re craving a cozy, hearty soup, I hope you give this Southwestern chicken soup a try soon!

Happy cooking,