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+ servings
Chicken and bean soup served in a green Frankhoma soup bowl

Southwest Chicken Soup with Kidney Beans

Super easy weeknight dinner, chicken and kidney bean soup is a must try.
Cuisine Southwestern Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 142kcal


  • 1 Tablespoon Olive Oil
  • 1 pound Chicken Breast boneless, skinless, cut into bite sized pieces
  • 1 medium Sweet onion diced
  • 1 large jalapeno pepper seeds and veins removed and fine chopped
  • 2 14.5 ounce cans Chicken Broth
  • 2 15 ounce cans Red Kidney Beans drained and rinsed
  • 1 Chipotle Pepper in Adobo Sauce seeds and veins removed and chopped
  • 1 tablespoon Adobo Sauce from the can of chiles
  • 2 teaspoon Mexican oregano crushed
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • 1/8 teaspoon Red chile powder preferrably New Mexico, or ancho chile powder
  • Shredded Cheddar Cheese or Sour Cream for topping


  • Heat a Dutch oven over medium high heat. When the pot is hot, add the oil. When the oil is shimmering, add the onions, chicken pieces and chopped jalapeno.
  • Stirring often, cook until chicken has started to brown and onions are tender. About 5 minutes.
  • Add remaining ingredients except for chicken and simmer covered for 20 minutes.
  • Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.


Dried Kidney Beans: If you'd like to make this soup with dried kidney beans, soak 1 cup of red kidney beans in water overnight. Make sure there's enough water to cover the beans by one inch. The next morning, drain the beans. Replace the water, add a tablespoon of lard or butter and a bay leaf. Bring to a boil and let cook on high for 10 minutes to destroy toxins. Reduce heat to a simmer and cook on low until beans are tender. Approximately 1-2 hours, depending on how fresh the beans are. Drain beans and proceed with the recipe
Serve this with Super Moist Cornbread and Churros Cheesecake Bars for Dessert.


Calories: 142kcal | Carbohydrates: 7g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 611mg | Potassium: 366mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg