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Southwest Chicken and Bean Soup.

Southwestern Chicken and Bean Soup

Super easy weeknight dinner chicken and bean soup
Course Soup/Stew
Cuisine Southwestern Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 2000kcal


  • 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


  • 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.
  • Add in cooked chicken and let steep until heated through. About 5 minutes.
  • Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.


Calories: 2000kcal | Carbohydrates: 186g | Protein: 228g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 461mg | Sodium: 4031mg | Potassium: 6057mg | Fiber: 65g | Sugar: 26g | Vitamin A: 36IU | Vitamin C: 23mg | Calcium: 419mg | Iron: 20mg