Cheesy Southwest Soup Recipe

This Cheesy Southwest Soup Recipe, will quickly win a place in your heart. There’s nothing that I love more than Mexican food (especially when I’m pregnant), but turn it into a warm, delicious soup and it just can’t be beat.

This Cheesy Southwest Soup is easy to throw together and it makes a great weeknight meal.

How to make our Cheesy Southwest Soup Recipe:

•  In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. We recommend starting with the chicken because it takes a little longer to cook through.
• Sprinkle the chicken, onion and garlic mixture, with Fajita seasoning, and stir until combined.
• Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. (Mexicorn is found by the canned corn at the grocery store).
• Bring to a boil. Reduce heat and simmer for 10 minutes.
• Remove from heat and stir in Velveeta cheese until it is completely melted.
• Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
• Enjoy your warm bowl of Cheesy Southwest Soup!

What could I use in place of Velveeta cheese?

If you aren’t a Velveeta Cheese fan, there are some alternatives you could use. Here are a few of our favorite replacements that work just as well:

-If you are looking for a healthier alternative, we recommend using Colby jack cheese, with whole milk or whipping cream.

Use about 2 1/2 cups of Colby Jack cheese and 1 1/2 cups of whole milk or whipping cream.

–Another form of cheese dip. If you don’t love the taste of Velveeta cheese, you may like another brand of cheese dip. You can often find cheese dip next to the salsa, or on the chip aisle, in jars.

-Another cheese sauce recipe we love is melting, and stirring together – 2 Tablespoons butter, 2 Tablespoons flour, 1 cup whole milk, 2 cups cheddar cheese.

This will make a little over a cup of melted cheese. My husband likes to add a few canned chile’s to this. It creates a little extra spice, but it is definitely a Velveeta replacement that will tastes just as good in the soup.

What to serve with your Cheesy Southwest Soup Recipe:

Because this soup has so many different ingredients in it, it’s hard to find side dishes, but here are a few of our favorites to serve with it.

–Green Salad. Everyone loves a good soup and salad combo. Our favorite salad to serve with this is our, Seven Layered Salad. It pairs perfectly with this Cheesy Southwest Soup!

-I love a good Spanish rice recipe. You could even add this to the soup. It goes perfect with any Mexican dish. Our favorite recipe is our, Easy Mexican Style Rice.

-Cheese Quesadilla or Breadsticks. I love dipping things into my Cheesy Southwest Soup. For this recipe, you could easily make some cheese quesadillas, or try our delicious Cheesy Garlic Sticks.

Related recipe: If you love southwest flavor, try our Slow Cooker 8-Can Taco Soup.

Did you know we have a Youtube Channel?

We have hundreds of simple and delicious recipes your family will love. Each recipe is tried and true so you know even your picky eaters will like it.

Looking for more easy soup recipes?

Here are some of our favorites like our Cheesy Southwest Soup:

7 Can Chicken Tortilla Soup
Black Bean Taco Soup
Slow Cooker Chicken Noodle Soup
Hamburger Vegetable Soup

Serves: 8

Cheesy Southwest Soup Recipe

This Cheesy Southwest Soup Recipe is simple, full of flavor, and we love that you can add whatever toppings you would like! Kids love this one!

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Print Pin

Ingredients

• 2 teaspoons minced garlic
• 1/4 cup onion minced
• 1/2 pound boneless, skinless chicken breasts
• 2 Tablespoons olive oil
• 1 Tablespoon fajita seasoning
• 11 ounce can Mexicorn drained
• 15 ounce can black beans rinsed and drained
• 10 ounce can diced tomatoes and green chiles
• 3 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt to taste
• 8 ounces Velveeta cheese cubed
• cilantro optional garnish
• sour cream optional topping
• avocado optional topping
• tortilla strips optional topping

Instructions

• In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
• Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Remove from heat and stir in velveeta cheese until it is completely melted.
• Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.

Notes

Toppings are not calculated into the nutrition facts.

Nutrition

Calories: 218 kcal · Carbohydrates: 20 g · Protein: 16 g · Fat: 8 g · Saturated Fat: 3 g · Cholesterol: 30 mg · Sodium: 1104 mg · Potassium: 561 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 395 IU · Vitamin C: 12 mg · Calcium: 201 mg · Iron: 2 mg

Equipment

• Stock Pot
• Wooden Spoon
• Ladle

Recipe Details

Course: Main Course

Cuisine: Mexican

Author: Steph Loaiza

Adapted from: Taste of Home

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