Southwest Chicken Soup Recipe

Soup. Yep, it’s basically my favorite food, as those of you who’ve ever sat at my dinner table already know! I’ve been finding myself wanting to seriously get back to the nutrition basics lately, and soup is one of those basics for me. Super filling but also easy to digest, and so many ways to create the tip up your bowl and drink the last drop deliciousness. Since so many peeps have asked me for my recipes during my Healthy Bites years and beyond,  I’m going to start sharing more of them here, starting with this one. I’ve been told it’s the best soup ever. But you’ll have to make it and see for yourself. Happy souping and slurping (because one usually leads to the other).

Southwest chicken soup (serves 8)


  • 4 carrots, 4 stalks celery, 1 onion, 1 red pepper, chopped

  • 1 can red kidney beans

  • 1 can black beans

  • 1 can pinto beans

  • 1 can organic whole kernel corn

  • 1/2 bunch kale chopped 

  • 1 jar salsa (about 12 oz) 

  • Veggie or chicken bouillon 

  • 1/2 packet taco seasoning 

  • 1 TBS olive oil

  • 1-1.5 lbs organic chicken breast 

  • optional: cilantro, cheddar cheese, avocado, tortilla chips as toppings 


Add oil, onions and celery to a soup pot and saute until tender. Add in carrots and red pepper and saute for several more minutes. Add 7 cups water and bouillon (amount varies depending on type you use). Then add canned beans and corn (drained). Bring to a slight boil then reduce heat to medium. Add raw chicken breast and cook for 10-15 until cooked through. Remove from pot and shred the chicken, then add back into the soup. Add jar of salsa and chopped kale. Simmer for several more minutes until kale turns bright green. Spoon into bowls, top with cilantro and avocado and enjoy!