The big game is almost here. Are you ready? I’m putting the final touches on my menu, and one of my favorite quick options is this Easy Southwestern Chicken Soup made with leftover rotisserie chicken. It’s a terrific way to use leftovers and delivers bold Southwestern flavor without needing extra seasoning.
Post sponsored by Mirum but all opinions are my own.
Southwestern Soup Ingredients
The flavor in this soup comes largely from two canned staples: Rosarita Traditional Refried Beans, which bring a creamy, authentic Mexican-style taste and texture, and Ro*Tel Original Diced Tomatoes & Green Chilies, a zesty mix of vine-ripened tomatoes and green chilies. Both make building layers of flavor fast and simple.
When I picked up ingredients I found the refried beans in the Mexican foods aisle and the Ro*Tel with canned tomatoes at my local store. These pantry items make the recipe easy and convenient.
How to Make Southwestern Chicken Soup
I like to start this soup by sautéing onions until soft, then add chopped sweet peppers for color and a mild, sweet flavor. From there the remaining ingredients come together quickly.
After the vegetables are tender, stir in undrained Ro*Tel, drained black beans, chicken broth and the refried beans. The refried beans act as a secret binder—adding body, creaminess and a more traditional Southwestern texture.
Bring the soup to a boil, then reduce to a simmer. Stir in Velveeta until it melts into a rich, creamy base, then add chopped rotisserie chicken and simmer a few more minutes until heated through. If you prefer a milder soup, substitute Ro*Tel Mild Diced Tomatoes & Green Chilies.
Before serving, top bowls with sour cream, chopped green onions, shredded cheese and tortilla chips for crunch. If it would be tasty in a taco, it works great as a garnish here.
This soup is a crowd-pleaser for game day or any night. If you enjoy Southwestern-style soups, try other favorites like green chili chicken soup or chicken enchilada soup for variety.
Easy Southwestern Chicken Soup
This one-pot soup is loaded with rotisserie chicken, black beans, refried beans, Ro*Tel and Velveeta for a creamy, comforting Southwestern meal the family will enjoy.
Appetizer/Lunch/Dinner
American
chicken soup, game day foods, game day recipes, rotisserie chicken, soup, southwestern soup
Ingredients
- 1 large sweet pepper orange, red, or yellow, chopped
- 1/2 cup chopped onion
- 2 teaspoons oil
- 1 can (15oz) black beans drained and rinsed
- 1 can (16oz) Rosarita Traditional Refried Beans
- 1 can (10oz) Ro*Tel Original Diced Tomatoes & Green Chilies (undrained)
- 2 teaspoons olive oil
- 32 oz chicken broth
- 8 oz Velveeta cut into cubes
- 2 cups rotisserie chicken chopped
- Sour cream, chopped green onion, shredded cheese, tortilla chips for garnish optional
Instructions
-
Sauté chopped onion and sweet pepper in a large pot over medium heat until tender.
-
Stir in undrained Ro*Tel, black beans, chicken broth and refried beans.
-
Bring to a boil.
-
Reduce heat to low and simmer.
-
Stir in Velveeta until melted, stirring often.
-
Add chopped rotisserie chicken and simmer 5 minutes, stirring occasionally.
-
Top with sour cream, green onion and shredded cheese if desired.
-
Serve hot with tortilla chips on the side.
Recipe Notes
Nutritional information is an estimate based on third-party calculations and will vary with brands, measurements and portion sizes.
