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.
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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.
-I love a good Spanish rice recipe. You could even add this to the soup. 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.
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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
- Slow Cooker Ham and Bean Soup
- Creamy Chicken and Potato Soup
Cheesy Southwest Chicken Soup Recipe
Ingredients
- 2 teaspoon 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
Equipment
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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Thua looks amazing, but what could I use in place of Velveeta? I don’t like how it tastes?
Here is an idea that I found for a Velveeta substitute. http://www.mothering.com/forum/267-nutrition-good-eating/1001687-cheddar-velveeta-substitute.html
How many calories per serving
Hi Barbara, when we switched our blog site we lost a lot of nutrition buttons. We will have it on by this afternoon. Just scroll down to the bottom of the post and you will see “Get Nutrition Info”. Just click on that and it will give you all of the nutritional information you need for this recipe.
Can I make this in tha crockpot? Any suggestions for when to add ingredients?
I’m sure this could be made in the slow cooker. You need to be sure your chicken gets cooked through. And I wouldn’t add the Velveeta cheese until the end like you do in the regular recipe. We have only made it as directed on the recipe. So you may have to play with this a little to get it right.
I’m anxious to try the Southwest soup…looks really yummy!
I just wanted to know if I could do this in a slow cooker this is the second time I’m making it but first time I did not use a slow cooker
I’m sure you could make this in a slow cooker, but it only takes 30 minutes to make on the stove top. You can adapt it to the slow cooker.
If I want to make this in the crockpot, would I put on High for about 3 hours or Low for about 6 hours?
We usually make this on the stove top since it is a quick recipe. If making in the slow cooker, you will need to make some adjustments.
Edited to correct the Velveeta sub was in the blog itself, not the comments (Cream or milk + cheese) and to add the 5 star rating. *****
I made this in the crockpot using the sub for Velveeta suggested by Cyd in the comments. I cooked on low for 6 hours and used a meat thermometer to make sure the chicken was cooked to 165F, added the cheese and cooked another 30 min. I did mess up and added the fajita seasoning and then a packet of taco seasoning (because…distractions), so I didn’t add the additional seasonings in the recipe, but it was still very good. I love soups and this one has been added to my collection. Thanks so much.