Warm up with a bowl of pure comfort! This Southwest chicken soup bursts with vibrant, zesty flavors that transport you straight to the heart of the Southwest. It’s incredibly quick to prepare, making it a perfect solution for busy weeknights when you crave something both hearty and satisfying. Get ready to enjoy a simple, comforting meal that tastes like it simmered all day.
Why You’ll Love This Southwest Chicken Soup
You will quickly discover why this easy Southwest chicken soup will become a household favorite.
- Quick and Effortless: Prepare this delicious soup in your pressure cooker in under 30 minutes.
- Bold, Zesty Flavors: Each spoonful is packed with a delightful blend of spices and savory notes.
- Hearty and Satisfying: Loaded with chicken, beans, and corn, it makes for a filling meal.
- Versatile Customization: Easily adjust the spice level or add your favorite vegetables.
- Ideal for Meal Prepping: It stores wonderfully, making lunch or dinner prep a breeze.
- Comforting Any Day: Enjoy a warm bowl of this zesty chicken soup, perfect for any season.
Ingredients
Gather these simple ingredients to create your flavorful Southwest chicken soup:
- Main Protein: 1 lb. Chicken Breast, Diced
- Flavor Base: 1 cup Enchilada Sauce, 1 can (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes
- Aromatics & Spice: 1 can (4 Oz. Size) Chopped Green Chilies, 1 Tbsp. Ground Cumin
- Hearty Fillers: 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed, 10 oz. weight Frozen Corn
- Liquid: 1 1/2 cups Chicken Stock
- Freshness & Garnish: 1/4 cup Chopped Cilantro, Plus More For Garnish
- Optional Toppings: Your Favorite Garnishes, Such as Shredded Cheese, Sour Cream, Diced Avocado, Lime Wedges
Notes & Substitutions
You can easily adapt this recipe to your preferences. For chicken, boneless, skinless thighs work well, or use shredded rotisserie chicken for extra speed. Choose mild or hot enchilada sauce based on your spice preference. If you don’t have black beans, pinto or kidney beans are great alternatives. Fresh corn is a lovely seasonal swap for frozen. Increase the spice with a pinch of chili powder or a finely diced jalapeño. Feel free to add diced bell peppers or onions for extra vegetables.
Equipment
You won’t need many specialized tools for this recipe.
- Electric pressure cooker (e.g., Instant Pot)
- Cutting board and sharp knife
- Can opener
- Ladle for serving
- Measuring cups and spoons
Instructions
Making this Southwest chicken soup is incredibly simple, especially with a pressure cooker. Follow these easy steps for a delicious, hearty meal.
- Prepare Your Ingredients: Start by dicing your chicken breast into bite-sized pieces. If using canned black beans, make sure to drain and rinse them thoroughly under cold water. This removes excess sodium and starch. As explained by experts at Case Western Reserve University, rinsing canned beans can significantly reduce their sodium content and may also lower gas-causing carbohydrates.
- Combine in Pressure Cooker: Carefully add all the main ingredients to your electric pressure cooker pot. This includes the diced chicken, enchilada sauce, fire-roasted diced tomatoes, rinsed black beans, frozen corn, chopped green chilies, ground cumin, and chicken stock. Give everything a quick stir to combine the flavors evenly.
- Pressure Cook: Secure the lid on your pressure cooker, making sure it is properly sealed. Set the cooking time for 30 minutes on high pressure. Alternatively, many pressure cookers have a dedicated “Soup/Stew” setting you can use, which often defaults to a similar time.
- Release Pressure: Once the cooking cycle is complete, you have two options for releasing the pressure. For a quicker serving, use the Quick Release method by carefully turning the vent knob. Be cautious of the steam. If you’re not in a hurry, you can opt for a Natural Release, allowing the pressure to dissipate on its own for about 10-15 minutes before opening the lid.
- Finish and Season: Carefully remove the lid. Give the soup a good stir. Taste and season with salt and pepper as needed. Stir in the fresh chopped cilantro. The aroma of this Southwest chicken soup will fill your kitchen!
- Serve and Garnish: Ladle the hot soup into individual bowls. Offer a variety of garnishes on the side, allowing everyone to customize their bowl. Popular choices include shredded cheese, a dollop of sour cream, creamy diced avocado, and a squeeze of fresh lime juice for an extra burst of flavor. Enjoy your homemade, comforting meal!
Pro Tips & Troubleshooting
Elevate your soup or fix common issues with these helpful tips.
- Enhance Flavor: For deeper flavor, briefly sear the diced chicken in a little oil in the pressure cooker pot using the “Sauté” function before adding other ingredients. This adds a lovely browned crust.
- Adjust Thickness: If your soup is too thin, you can simmer it longer on the “Sauté” setting to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
- Don’t Overcook: Stick to the recommended cooking times for tender chicken. Overcooking can make the chicken dry.
- Spice Control: Adjust the amount of green chilies or add a pinch of cayenne pepper to tailor the spice level to your family’s preference.
- Freshness Matters: Don’t skip the fresh cilantro and lime wedges; they truly brighten the flavors of this hearty Southwestern chicken soup.
- Taste and Season: Always taste your soup before serving and adjust salt and pepper as needed.
Serving, Storage, & Variations
Make this soup your own with these ideas!
Serving Suggestions
Serve this versatile chicken soup with crunchy tortilla chips or strips for dipping. A side of warm cornbread complements the rich flavors beautifully. You can also pair it with a crisp green salad for a lighter meal. For a heartier option, serve the soup ladled over a bed of rice or quinoa.
Storage Instructions
This Southwest chicken soup is fantastic for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, portion the cooled soup into freezer-safe containers or bags and freeze for up to 3 months. The University of Nebraska-Lincoln provides comprehensive safe soup freezing and storage guidelines to maintain quality and prevent foodborne illness. Thaw frozen soup overnight in the refrigerator, then gently reheat on the stovetop or in the microwave until warmed through.
Recipe Variations
- Slow Cooker Method: Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Stovetop Version: Simmer all ingredients in a large pot for 25-30 minutes, or until the chicken is cooked through.
- Vegetarian Option: Omit the chicken and use vegetable stock. Add an extra can of beans or diced sweet potatoes for more substance.
- Spicier Kick: Stir in a dash of your favorite hot sauce or a pinch of cayenne pepper during cooking.
- Creamy Texture: For a richer soup, stir in 2-3 tablespoons of cream cheese or a splash of heavy cream at the end.
- Smoky Flavor: A teaspoon of smoked paprika adds a wonderful depth and smoky aroma.
Nutrition Information
This flavorful Southwest chicken soup offers a well-balanced and satisfying meal. It is packed with lean protein from the chicken and plenty of fiber from the beans and corn. This makes it a great choice for a healthy, fulfilling dinner that won’t weigh you down. Enjoy this wholesome, zesty chicken soup knowing you are nourishing your body.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 30g |
| Fat | 10g |
| Saturated Fat | 3g |
| Carbohydrates | 28g |
| Fiber | 8g |
| Sodium | 780mg |
Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Frequently Asked Questions (FAQ)
Can I use pre-cooked chicken?
Absolutely! If using pre-cooked chicken, add it during the last 5-10 minutes of pressure cooking or after pressure release to prevent it from becoming tough. This helps keep your Southwest chicken soup tender.
How do I make the soup thicker?
After cooking, if you prefer a thicker soup, you can simmer it on the “Sauté” setting for 5-10 minutes to reduce it. Alternatively, mix a tablespoon of cornstarch with a tablespoon of cold water, stir it into the hot soup, and simmer until it thickens.
Is this soup spicy?
The spice level is generally mild, using canned green chilies. You can easily control the heat by adding more or less chili, or by including fresh jalapeños or a dash of hot sauce if you prefer a spicier Southwestern chicken soup.
Can I freeze leftover soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then portion it into freezer-safe containers or bags. It will keep well in the freezer for up to three months.
What are good toppings for Southwest chicken soup?
Popular toppings include shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt, fresh diced avocado, crushed tortilla chips, and a squeeze of fresh lime juice.
Conclusion
This easy Southwest chicken soup truly delivers on flavor and convenience. It’s a vibrant, comforting dish that comes together quickly, making it perfect for any night of the week. With its hearty ingredients and zesty kick, it’s sure to become a cherished recipe in your kitchen. We encourage you to whip up a batch soon and enjoy this delicious, family-friendly meal!
Easy Southwest Chicken Soup Recipe
Ingredients
Equipment
Method
- Combine diced chicken, enchilada sauce, fire-roasted diced tomatoes, black beans, corn, green chilies, cumin, and chicken stock in an electric pressure cooker. Cook for 30 minutes or use the "Soup/Stew" setting.
- Release the pressure, season the soup with salt to taste, and serve hot. Garnish with cilantro, shredded cheese, sour cream, diced avocado, and lime wedges as desired.