Southwestern Chicken and White Bean Soup Recipe (2024)

I used my own taco seasoning blend, which is low sodium but has more "punch" tna the purchased ones. Additionally, I added a small can of fire-roasted green chilies and a shake of powdered chipotle, and to make it a little heartier on a cold spring day I stirred in 1/2 cup of fideo pasta (or you could break vermicelli into 1" pieces). Subbed plain Greek yogurt for the sour cream, added a squirt of lime and some chopped tomatoes to garnish. Very good!

Interesting. I liked the southwest flavor of the taco mix and the green salsa (I used salsa verde). Very easy to make. I seasoned some chicken breast with crazy salt and pepper and then roasted them in the oven. This gave the soup some dept. I do recommend checking for seasoning before serving. I found that it needed some salt and pepper. Trying to have a good light meal, this is it.

This soup was hearty and so easy to throw together on a busy weeknight. Everyone loved it! Here is how I tweaked it: I used 2 packages of Perdue Shortcuts Chicken, 1 packet of taco seasoning mix, 2 boxes of Chicken Stock, 2 cans of white beans--one can I mashed with a fork, the other can I threw in the whole bean, 1 can of corn. I used olive oil to saute a largely diced onion and jarred garlic, then added the chicken coated with taco seasoning. Sauted for a few minutes, then added the other ingredients and let it simmer and served with fresh cilantro. I never would have thought to use taco seasoning mix in a soup--but it was DELISH!

Needed a bit more body. I will add a potato next time. Good flavor

This soup was great! And it was so easy, too. Halved the recipe but still used one can of beans. I also subbed normal salsa for the green. It was great; next time I might add a bit more seasoning for more spice.

Quite good, but a little bland for me. I didn't have green salsa so used what I had on hand. I added some chili powder, garlic, and sea salt. Topped with a little Mexican style shredded cheese, and a couple of crumbled tortilla chips. I think I'll add some sauteed onions & peppers next time. Definitely will make again.

Very good and very quick! Perfect weeknight dinner in the winter!

excellent, serve with Ancho chicken tacos

This is one of my favorite weekend lunches. Definitely use two cans of beans, one to mash and one to leave whole. I use picante sauce rather than green salsa, because it's what we always have around.

I really liked the concept of this recipe. It was super simple and the flavors went really well together. I was disappointed with the substance of the dish, however. I will absolutely make it in the future, but will use 2 cans of beans and not mash them quite as much. It just needed a bit more than just chicken. It's a yummy light meal and I am very excited to add it to my recipe box!

I made this in the crock pot over night and it was delicious!!!

This was fast and easy to make, and reminds me of tortilla soup. I think it's a great weeknight meal!

This was an excellent use for leftover chicken. I would give it 4 stars because it's so tasty but I don't think it's worthy of a special occasion, but it is a quick, easy, delicious lunch or dinner. I doubled up the beans and mashed half of them.

I liked it. I used canned chicken which made the meat very dry. Next time I will cook a chicken breast then toss it in the soup. I added cumin which gave it a more distinct flavor.

I gave this five stars because it was really tasty and could not have been easier to put together. I used the Goya green salsa and small white beans. I followed the recipe exactly and it was great. I would recommend that you make sure to get the reduced sodium taco seasoning because it has just the right amount of salt. Do NOT add salt to the soup. The cilantro, in my mind, is a must! Great way to use up a leftover roaster.

I made this soup for the first time a few weeks ago, and am making it again tonight. It's super easy and the ingredients are inexpensive, and yet it's so hearty. I like to soak it up with fresh-baked French bread. Yummy. I added another can of beans. It makes it more substantial. Also, a tip for the cooked shredded chicken: I like to put boneless, skinless chicken breast in the Crockpot with a jar of salsa. Shred it up and use it in tacos, soup, quesadillas, etc. all week.

Great tasting, and easy to make. Will make a double batch next time!

I just found this recipe today and decided to make it for dinner tonight. I was so good! I listened to another reviewer below who said use 1 can of smashed white beans and 1 can of whole white beans, it really makes a great difference. I also added three small jalapeno's....mmmmm.

This was a terrific recipe. I agree with adding another can of beans. I mashed one can and left the other can whole. I also let it cook down to thicken the soup. Very hearty!

I used red salsa instead of the green (didn't want to run to the store) and I added chopped baby spinach. Beautiful color and taste for something so quick...the family thought I had worked all day! I served a baked potato with the soup; could pour the soup on the potato if you thickened it up a bit more.

I found this recipe yesterday and tried it last night. It was wonderful. Very easy to make and the flavor was just right for a cold winter night. It will be made over and over again. I'll be sharing this with friends and family.

I got the recipe from a Cooking Light special edition and finally got around to making it today (It was indeed a fast recipe). I sauteed some onion before adding the chicken/taco seasoning mixture (which I didn't have- I tossed the chicken with some oregano, chili powder, chipotle chili powder, cumin, salt & pepper instead). I used a can of pinto beans but then, because the soup was a little thinner than I wanted, added a can of low-fat low-sodium refried pinto beans as well- they thickened it up! The sour cream & cilantro garnish were very tasty, and I would make this again on another rainy weeknight.

love the flavors...I started this in a crockpot with frozen chicken in broth..later when the chicken had poached I took it out, shredded it and added it along with everything else back into the pot. I didn't bother with mashing the beans and I added two cans instead of one. As stated previously, good base recipe to tweak to your needs.

This is even better with a can of Rotel added.

This was really, really easy & very good. We used McCormick's 30% less sodium taco seasoning, & the soup was flavorful & spicy, although not super spicy. This soup had a wonderful comfort-food quality to it. I do agree with the other poster that the beans aren't plentiful.

Easy and quick to make but needs more seasoning then just the low-sodium taco packet. Also I think more beans should be called for. A good base recipe to build off of.