Cheesy Southwest Soup

There’s nothing that I love more than Mexican food (especially when I’m pregnant), but combine it with a warm, delicious soup and it just can’t be beat! This soup is easy to throw together and it makes a great weeknight meal.

Serves: 6-8

Cheesy Southwest Soup

15 minPrep Time

15 minCook Time

30 minTotal Time

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


  1. 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.
  2. 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.
  3. Remove from heat and stir in velveeta cheese until it is completely melted.
  4. Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
Recipe Type: Main Dish
285 cal
15 g
13 g
16 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Adapted from: Taste of Home
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