It’s cozy soup season! This Southwestern Chicken Soup is not only so simple to make but it makes for the perfect cozy meal to have for an easy weeknight dinner. This soup is made with a lot of pantry ingredients, great for meal prep and made with simple ingredients.
This time of year, all I’m craving are cozy bowls of soup! This Southwestern Chicken Soup has been a recipe that I grew up eating and I made a few tweaks to it so I could share it with you! If you’ve tried any of the other soups on One Balanced Life, you know that they are all fairly simple! That’s exactly how I like to keep them and just how this soup is too.
If you like to meal prep for the week, soup is a great option for that! It’s easy enough to reheat during the week for lunch or dinner. Depending on where you are going, it’s great to take on the go to reheat in the office too. If you’re not feeding for many during the week, no worries! This is great to place in the freezer to reheat another time.
What you need for Southwestern Chicken Soup:
- Shredded Chicken
- Kidney Beans
- Black Beans
- Pinto Beans
- White Corn
- Rotel Tomatoes
- Petite Diced Tomatoes
- Yellow Onion
- Garlic cloves
- Taco Seasoning
- Ranch Seasoning
- Chicken Broth
How do I make the shredded chicken?
So you can use a few different ways for the shredded chicken! If you want to use the crockpot, you can place 2 chicken breasts (about 1lb) in the crockpot with about a 1/2 cup chicken broth and heat up on high for 4 hrs until you can shred with a fork. You can also use the instant pot to cook the chicken if you prefer that method. If you don’t want to cook the chicken, you can use a rotisserie chicken and shred it which works really well!
How do I reheat the leftovers?
I recommend keeping your leftover Southwestern Chicken Soup in sealed glass containers in the fridge. I like to use these for a variety of sizes! When you’re ready to reheat, you can either do so by the bowl or place it all back on the stove to reheat on low. In the microwave, you will want to reheat for at least two minutes to heat up.
Tips for freezing your Southwestern Chicken Soup:
If you’re not going to eat all of your soup in a week, freeze it! Soup makes for an easy freezer meal that you can pull out at any time when you’re craving it. I recommend freezing it in freezer Ziploc bags by the portion. When you’re ready to reheat, you can place the soup in a bowl on the stove on medium to low heat. The soup will begin to defrost and will be ready to eat within ten to fifteen minutes.
If you like this recipe, you may also enjoy these on One Balanced Life:
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- 1lb chicken breast, shredded (or rotisserie chicken)
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 can (15oz) kidney beans, drained
- 1 can (15oz) pinto beans, drained
- 1 can (15oz) white corn, drained
- 1 can (15oz) black beans, drained
- 1 can Rotel tomatoes
- 1 28oz can petite diced tomatoes
- 2 tbsp olive oil
- 3 cups chicken broth
- 1 pkg. Taco Seasoning (1.31oz)
- 1 pkg. Ranch Seasoning
- optional toppings: red pepper flakes, cilantro, plain greek yogurt
- Saute chopped onion and minced garlic in large pot with olive oil.
- Add in large can of petite diced tomatoes and rotel tomatoes.
- Add all beans and corn after draining.
- In large pot, add shredded chicken breast, chicken broth and packet of taco and ranch seasoning.
- Bring to a boil and then simmer for 45 minutes to an hour.
- Top your bowl with plain greek yogurt, red pepper flakes and fresh cilantro.
You can use shredded rotisserie chicken here if you’d like.
I used a package of Siete Mild Taco Seasoning. I like this seasoning!
until next time…