Southwestern Chicken Soup Steam

Southwestern Chicken Soup

Add this to your holiday repertoire. It's perfect for cold days, busy days, every days. 

Course Soup
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Terra Walker


  • 12 oz. Salsa Verde 355.5 mL
  • 3 Cups Chicken pieces, cooked & chopped 675 g
  • 1 Can Cannellini beans (white kidney) (15oz.) 455 g
  • 3 Cups Chicken Broth 711 mL
  • 1 tsp. Ground Cumin (optional) 5 g
  • 2 Green Onions, chopped
  • 1/2 Cup Sour Cream 125 g


  1. Empty the jar of salsa into a large sauce pan. 

  2. Cook for 2 minutes over medium-high heat.

  3. Add the chicken, beans, broth, and cumin. Bring to a boil.

  4. Reduce to simmer (med-low), and cook for 10 minutes, stirring occasionally.

  5. Serve in bowls, topped with a sprinkle of onions and a dollop of sour cream. 

Recipe Notes

I use creme fraiche instead of sour cream, most of the time. 

I also use chips to scoop the soup, as well as hatch chili corn tortillas.