10 minute southwestern chicken soup

You know that feeling. You probably have about 10 minutes before everyone starts asking for dinner, so you need something quick, hearty, and actually satisfying. That’s when I reached for this Southwest Chicken Soup.

Packed with our favorite Mexican flavors, this soup is a little spicy with tomatoes, corn, black beans, and tender chicken. I like to top each bowl with shredded cheese and tortilla strips. This is one of my go-to recipes for quick and easy dinners.

southwest chicken soup

Look, I understand. I’m also skeptical of all the “10 minute” claims online. But this one really can have dinner on the table in just 10 minutes. The second time I made this soup, I timed it because it came together incredibly quickly. And it’s very good!

Every mom I know has a list of must-eat meals. Usually it’s because the family likes the taste, but sometimes it’s because it reminds them of a loved one. And sometimes it’s because that’s exactly what we need when we’re tired and need to prepare food with as little effort as possible. Quick and easy, this Southwest Chicken Soup is a winner, winner, chicken dinner!

All you need to make this soup is a handful of ingredients in your pantry and some leftover chicken. You can also make it using rotisserie chicken, roasted chicken, shredded chicken, or a few leftover grilled or baked chicken thighs. You can use any cooked chicken here.

Since the chicken is already cooked, all you have to do is warm up the ingredients. After a few minutes on the stove, this soup will be warm and ready. We make a version of this soup at least once a month during the cooler months of the year.

southwestern chicken soup

Let’s talk about flavor for a second. Delicious Southwestern chicken soup hits all the right notes. Savory chicken, earthy beans, sweet corn, and tomato tang, all wrapped in a mild (adjustable) spiciness. This is hearty, simple food that makes it look like you tried much harder than you actually did.

All you need is a pot and a can opener and you can assemble it in no time. And honestly, one of the things I love about this recipe is that it’s so flexible. If I have leftover vegetables in the fridge, I almost always add them to soups. Out of chicken but do you have sausage? It still works. Want more spiciness? Dial up the Cayenne. Compatible with a wide range of ingredients.

southwest chicken soup recipe

Half the fun of a meal like this is that everyone can add whatever toppings they like. I usually top my soup with shredded cheese and tortilla strips, or sometimes slice avocado if I have it on hand. My sons like to dice up jalapeños and add hot sauce and red pepper flakes.

If you want to avoid the heat in this soup, leave out the cayenne pepper or add a little sour cream. You can dress it up with fresh herbs and limes, or keep it simple for a cozy evening. There is no wrong way to make this soup. If you make this recipe, please let me know what toppings you used! I’m always looking for further suggestions.

quick and easy soup recipes

I’m a planner at heart. I block out my day by hours and decide in advance where I will be and what I will do. But I think we all know how often plans fail. Here you’ll find lots of quick and easy soup recipes that have been made countless times over the years. Here are some of my best soups that take less than 30 minutes from start to finish.

This sausage soup with Italian white beans and cabbage is packed with flavor. What’s more, this isn’t just a soup with a few chunks in it. It contains plenty of vegetables and meat, so even hungry people will be satisfied.

I love the velvety texture of this creamy vegetable soup with cheese. Filled with sweet corn, rustic potatoes, and colorful peppers. If you’re craving beans, try my 3 Bean Minestrone Soup. This is a dish that will warm you up in winter.

Years ago, my cousin Helen gave me her recipe for pizza soup. My sons are old enough to point out that you can’t make pizza with pasta, beans, and sausage. But when they were young, they cheered for soups that smelled like pizza and loved them from the first bite.

{Original publication date June 28, 2013 – Recipe notes and photos updated November 5, 2013}