Easy Southwestern Chicken Soup is going to be your new weeknight go-to. With 4 ingredients and less than 30 minutes, you have a delicious and healthy soup on the table!
Y’all! I think this is one of the easiest recipes I have made in a long time! Southwestern Chicken Soup is giving me life in more ways than one!
I don’t know about you, but as soon as it turns cold, all I want is 10 blankets, my space heater, and soup. All the soup.
Easy Southwestern Soup is made with just 4 ingredients and in less than 30 minutes! I mean is that a win or what?!
And oh yeah – it’s also delicious. Which is just as important.
Ingredients Needed for Southwestern Chicken Soup
Just 5 simple pantry-ready items are all you need.
- Chicken
- Chicken Broth
- Salsa Verde
- Cannellini Beans
- Cumin, Salt, White Pepper
How to Make Easy Southwestern Chicken Soup
This truly couldn’t be easier!
- In a large dutch oven, add in chicken breast and chicken broth. Cover with lid and turn on medium. Bring to a boil and cook for 20 minutes until the chicken is cooked throughout. (**See notes for other chicken variations)
- Remove the chicken from the pot and place it on a cutting board. Shred or slice the chicken finely.
- To the pot, add the shredded chicken back in along with the salsa verde, drained cannellini beans, and the spices.
- Bring back to a simmer and serve whenever you’re ready.
- Top with desired shredded cheese, limes, cilantro, sour cream, or your favorite soup toppings.
Simple as that!
Another thing I love about this soup is that there are different variations for how you can cook your chicken. Depending on what you have on hand or what is easiest for you, I have written out 4 different ways you can prepare.
4 Different Ways to Cook the Chicken for this Soup
- COOKING A WHOLE CHICKEN. Add a whole chicken to a large pot and cover with water. Add in a pinch of salt and 2 bay leaves and bring to a boil. Cover with a lid and cook for 30 minutes or until the chicken is fully cooked. Remove from the pot – discard the skin and bones – shred the chicken and continue as directed for the rest of the recipe. **This is my favorite way to make for 2 reasons – 1. buying whole chickens is the most inexpensive of them all and 2. cooking the whole chicken in water makes your own chicken broth so there is no need to buy chicken broth for this cooking method!**
- USING CHICKEN BREASTS. Add in boneless skinless chicken breast and chicken broth to a large pot. Cover with lid and turn on medium. Bring to a boil and cool for 20 minutes until the chicken is cooked throughout. Remove the chicken from the pot and place it on a cutting board. Shred or slice the chicken finely. Add chicken back to the pot, add in the rest of the ingredients, bring back to a simmer, and serve whenever you’re ready.
- USING LEFTOVER CHICKEN. If you have leftover chicken needing to be used us, shred or finely dice. Add the chicken along with the other ingredients to a large pot, bring to a simmer for 20 minutes, and enjoy.
- CROCKPOT VERSION. Add in all of the ingredients to a crockpot (I like to use boneless skinless chicken breasts for this). Turn on low and cook for 6-8 hours. Before serving, shred chicken using 2 forks. Serve and enjoy!
Can I Freeze Soup?
Yes, you can freeze soup!
Honestly, there is nothing I love more than being able to pull out a meal from the freezer when I am tired or busy (or both) and have something delicious already made and ready to go!
Soups are often a forgot about freezer item, and if you don’t freeze soups then you are missing out!
- FREEZING AFTER COOKING. You can freeze your leftovers OR you can make the whole batch of soup and freeze for later. Remove the soup from the heat and cool to room temperature. Vacuum seal in Vetsa Precision Chamber Vacuum Sealer (affiliate link – use code SOUTHERNSOUL for 10% off) or add to a freezer-safe zip-top bag, remove all air, and seal. Lay flat on a baking sheet and place in the freezer. Once frozen you can store as desired. To cook – place in the fridge the day before wanting to eat to thaw. Place in a large pot and bring back to a simmer and enjoy it. This can be kept in the freezer for up to 2 years if vacuum sealed and 3-4 months if not.
I don’t think this can get much more versatile or easy! 4 ingredients, using what you have on hand, easily prepped for the freezer….this Easy Southwestern Chicken Soup is a no-brainer!
This is going to be perfect for the colder months ahead. Let me know how you like it and tell me your favorite soups for the fall below!
Want more comforting and easy recipes? Look no further!
- Rustic Tortellini Soup with Italian Sausage and Kale
- Italian Wedding Soup
- Instant Pot Potato Soup
- Instant Pot Chicken Noodle Soup
- Slow Cooker Chili
- White Chicken Chili
- Award Winning Instant Pot Chili
Easy Southwestern Chicken Soup
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Easy Southwestern Chicken Soup is going to be your new weeknight go-to. With 4 pantry ingredients and less than 30 minutes, you have a delicious and healthy soup on the table!
Ingredients
- 2 Pounds Boneless Skinless Chicken Breasts (**also see notes for other variations)
- 4 Cups Chicken Broth – low sodium
- 1 Jar Salsa Verde
- 1 Can White Cannellini Beans
- 1 Teaspoon Cumin
- 1/4 Teaspoon White Pepper
- Salt and Pepper to Taste
- Topping Ideas: cheese of choice, cilantro, lime, sour cream, crusty loaf bread for dipping
Instructions
- In a large dutch oven, add in chicken breast and chicken broth. Cover with lid and turn on medium. Bring to a boil and cook for 20 minutes until the chicken is cooked throughout. (**See notes for other chicken variations)
- Remove the chicken from the pot and place it on a cutting board. Shred or slice the chicken finely.
- To the pot, add the shredded chicken back in along with the salsa verde, drained cannellini beans, and spices.
- Bring back to a simmer and serve whenever you’re ready.
- Top with desired shredded cheese, limes, cilantro, sour cream, or your favorite soup toppings.
Notes
Different Ways to Cook the Chicken
- WHOLE CHICKEN. Add a whole chicken to a large pot and cover with water. Add in a pinch of salt and 2 bay leaves and bring to a boil. Cover with a lid and cook for 30 minutes or until the chicken is fully cooked. Remove from the pot – discard the skin and bones – shred the chicken and continue as directed for the rest of the recipe. For this version, cooking a whole chicken in the water makes chicken broth, so no additional chicken broth will be needed.
- LEFTOVER CHICKEN. If you have leftover chicken needing to be used up, shred or finely dice. Add the chicken along with the other ingredients to a large pot, bring to a simmer for 20 minutes, and enjoy.
- CROCKPOT VERSION. Add in all of the ingredients to a crockpot. Turn on low and cook for 6-8 hours. Before serving, shred chicken using 2 forks. Serve and enjoy!
How to Freeze
- You can freeze your leftovers OR you can make the whole batch of soup and freeze it for later. Remove the soup from the heat and cool to room temperature. Vacuum seal or add to a freezer-safe zip-top bag, remove all air, and seal. Lay flat on a baking sheet and place in the freezer. Once frozen you can store as desired. To cook – place in the fridge the day before wanting to eat to thaw. Place in a large pot and bring back to a simmer and enjoy it. This can be kept in the freezer for up to 2 years if vacuum sealed and 3-4 months if not.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 202
- Sugar: 2.4 g
- Sodium: 437.5 mg
- Fat: 4.4 g
- Carbohydrates: 9.3 g
- Fiber: 2.3 g
- Protein: 30 g
- Cholesterol: 82.7 mg
Keywords: Easy Southwestern Chicken Soup
