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+ servings
Two brown bowls of cheesy southwest chicken soup on a white kitchen towel with onions and parsley
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4.65 from 14 votes

Cheesy Southwest Chicken Soup

Comforting Cheesy Southwest Chicken Soup filled with onions, peppers, black beans, corn, and finished off with a little cream to give it that extra little something!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 334kcal
Author: Julie Evink


  • 4 tbsp butter
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 small green bell pepper chopped
  • 1 poblano seeds removed and chopped
  • 1 4 oz. can diced green chiles
  • 1 1/2 tbsp chili powder divided
  • 1 1/2 tsp cumin divided
  • 3 tbsp flour
  • 1 quart chicken broth
  • 3 boneless skinless chicken breasts chopped in 1 inch pieces
  • 1 tsp creole seasoning or seasoned salt
  • 1/2 cup heavy cream
  • 1 cup corn canned or frozen
  • 1 cup black beans canned
  • Topping: Shredded Jack cheese cilantro or green onions
  • Tortilla chips


  • In a large pot, heat butter and olive oil over medium-high heat.
  • Add onions and peppers. Saute for about 10 minutes. Season with 1 tbsp chili powder, and 1 tsp cumin.
  • Add green chiles and saute for a few more minutes.
  • Add flour, stir to combine, and cook for 1 minute.
  • Slowly add in broth while stirring. Bring to a boil.
  • Add chicken, seasoned with remaining chili powder and cumin and creole seasoning. Boil for about 15 minutes.
  • Reduce heat to medium and add corn, black beans, and heavy cream. Cook for about 10 more minutes. Taste to season.
  • To serve: Spoon soup into a bowl. Add some tortilla chips, shredded cheese, and cilantro and/or green onions.


Calories: 334kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 1220mg | Potassium: 651mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 49.3mg | Calcium: 55mg | Iron: 2.3mg