Southwest Chicken Soup Recipe
Southwest Chicken Soup Recipe photo by Taste of Home
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Southwest Chicken Soup Recipe

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Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! —Will Smith, Beebe, Arkansas
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 5 servings


  • 1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces
  • 2 teaspoons canola oil
  • 1 small sweet red pepper, finely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 medium lime, peeled, seeded and finely chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 small tomato, peeled, seeded and chopped
  • 2 green onions, sliced

Nutritional Facts

1-1/2 cup: 199 calories, 3g fat (0 saturated fat), 25mg cholesterol, 621mg sodium, 26g carbohydrate (5g sugars, 6g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  1. In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm.
  2. In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. Stir in the tomato, green onions and chicken; heat through. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Chicken Soup in Healthy Cooking April/May 2011, p60

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kitchey User ID: 3750980 223193
Reviewed Mar. 20, 2015

"This soup is really good, but I'd be careful with that lime..I use a quarter of one, and taste for flavor. An entire lime is way too much if your limes have a strong taste. Also watch the jalapenos for the same reason. Somehow I attained the perfect balance when I made this soup, earlier today...I used homemade stock and beans cooked from dried. It's just hot enough without scorching the tongue...A good basic recipe to use/tweak as you will..I'll make it again."

amandaiscooking User ID: 6894095 78565
Reviewed Sep. 30, 2012

"Delicious - I did not use lime (only bc I didn't have any) but the rest was perfect! Can't wait to have again!"

K9ChemoNurse User ID: 290351 157628
Reviewed Jul. 4, 2012

"After making the soup and tasting it, I agreed with one reviewer who said it "needed something". I added a teaspoon of taco seasoning and this really added much needed flavor. I served it with a dolop of FF sour cream, a tsp of salsa and a few tortilla chips. This is an easy recipe for sure, just needed more flavor."

breanne2117 User ID: 1482558 169848
Reviewed Jun. 8, 2011

"The lime absolutely ruins this otherwise perfect soup. The other thing this needs is fresh chopped cilantro. I also added cooked limas, about 3/4 of a cup. I would make this again just without the lime. way way too bitter. And I cook all the time so I know this is what ruined it."

lissakay_osu User ID: 1956332 98468
Reviewed Mar. 12, 2011

"It was pretty good...needs salt and something else in my opinion, but I'm not sure what that "something else" is..."

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