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A bowl of creamy chicken soup shot from over the top.
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5 from 9 votes

Creamy Southwest Chicken Soup

A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Mexican, Southwest, Tex Mex
Servings: 8
Calories: 302kcal



  • 2 tablespoons canola or vegetable oil
  • 1 cup diced sweet yellow onion
  • 1 red bell pepper seeded and diced
  • 1 jalapeno pepper seeded and diced
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 5 cups low-sodium chicken broth
  • 14 ounces canned fire roasted diced tomatoes undrained
  • 14 ounces canned small white beans (navy beans) rinsed and drained
  • 14 ounces canned black beans rinsed and drained
  • 2 cups chopped fully cooked chicken rotisserie chicken works great
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne pepper or to taste
  • 4 ounces cream cheese (⅓ less fat or regular) softened and cut into small pieces
  • 1 cup frozen corn
  • 1 lime juiced

Optional Toppings

  • cilantro
  • shredded cheese
  • sour cream
  • hot sauce
  • crushed corn or tortilla chips we love this with Fritos


  • Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
  • Remove the lid and add the pieces of cream cheese. Stir until completely melted and the soup is smooth. Add the frozen corn and cook, uncovered, for 2 or 3 minutes. Squeeze in the juice from the lime and remove from the heat. Taste and season with additional salt and freshly ground black pepper, if desired.
  • Spoon into bowls and add the toppings of your choice.



Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.
Reheat leftovers in the microwave or in a saucepan over low heat.


Calories: 302kcal | Carbohydrates: 35g | Protein: 24g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 785mg | Potassium: 716mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 29mg | Calcium: 111mg | Iron: 4mg