Southwest Chicken and Bean Soup.

Southwestern Chicken and Bean Soup

Course Soup/Stew
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • 1 Sweet onion chopped
  • 1 Tablespoon Olive Oil
  • 3 Cups Chicken Broth
  • 1 15-ounce can can Red Kidney Beans
  • 1 Large jalapeno pepper seeds and veins removed and fine chopped
  • 1 Chipotle Pepper in Adobo Sauce seeds and veins removed and chopped
  • 1 teaspoon Adobo Sauce from the can of chiles
  • 2 teaspoon Dried Mexican oregano crushed
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • 1/8 teaspoon ground red pepper flakes
  • 2 Boneless skinless chicken breast halves, cut into bite sized pieces and sauteed until almost done
  • Shredded Cheddar Cheese or Sour Cream for topping


  1. In a Dutch oven cook onion in olive oil over medium heat for about 5 minutes, or until tender. Add remaining ingredients except for chicken and simmer covered for 20 minutes.
  2. Add in cooked chicken and let steep until heated through. About 5 minutes.
  3. Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.