Southwest Chicken Vegetable Soup
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5 from 1 vote

Southwest Chicken Vegetable Soup

Chicken Vegetable soup with a southwest flair, made with corn, black beans and chock full of vegetables. Easy soup with cilantro and spices for a homestyle taste of the southwest.
Course: Soup
Servings: 8
Author: Melanie - Gather for Bread


  • 1 Tablespoon extra virgin olive oil
  • 1 medium onion
  • 4 cups chicken broth
  • 1 14.5 oz can petite diced cut tomatoes, undrained
  • 1 1/3 cups tomato juice
  • 1 cup salsa
  • 2 medium carrots peeled sliced
  • 2 stalks celery sliced
  • 2 Tablespoons freshly squeezed lime juice
  • 1 cup frozen corn
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 15 oz can black beans,
  • 2 cups cooked chopped chicken
  • 1/4 cup chopped cilantro


  • Heat olive oil in a soup pot over medium-high heat. Chop onion, add to the pot and cook, stirring until tender.
  • Reduce heat to medium. Add chicken broth, tomatoes, tomato juice, salsa, carrots, celery, lime juice, corn, cumin, chili powder, oregano, garlic powder, and salt. Stir and bring to boil.
  • Reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Rinse and drain beans; add to the soup with chicken and cilantro. Stir and heat through.