There’s something magical about a steaming bowl of Smoky Southwest Chicken Chowder when the temperature drops. I still remember the first time I made this recipe, my kitchen filled with the incredible aroma of smoked paprika and cumin as snowflakes danced outside the window. One bite of that creamy, protein-packed goodness and I was hooked! What I love most (besides how ridiculously easy it is to make) is how this chowder works triple duty, it warms you up from the inside out, gives your immune system a serious boost with all those spices and veggies, and somehow manages to fit nearly every diet. Whether you’re keto, watching calories, or just need some serious comfort food, this smoky chowder has your back. The best part? It comes together in one pot with simple ingredients you probably already have. Trust me, your family will beg for this on repeat all winter long!
Why You’ll Love This Smoky Southwest Chicken Chowder
This isn’t just another soup recipe – it’s a hug in a bowl that somehow manages to be good for you while tasting like pure comfort. Here’s why it’s become my go-to:
- Hearty enough for dinner: Packed with chicken, beans and veggies, it keeps you full for hours
- Protein powerhouse: Between the chicken and black beans, you’re getting nearly 30g protein per bowl
- Diet-friendly magic: Easily tweak for keto (skip corn, use coconut milk) or low-cal (skip the cream)
- Weeknight lifesaver: Ready in under 40 minutes with just one pot to clean
- That smoky kick: The smoked paprika gives it that irresistible Southwest flavor you can’t get enough of
Seriously, this chowder checks all the boxes – delicious, nutritious, and crazy easy. What’s not to love?
PrintSmoky Southwest Chicken Chowder: 30g Protein Comfort Bowl
A hearty and flavorful Smoky Southwest Chicken Chowder packed with protein and veggies. Perfect for cold days or when you need an immune boost.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southwest
- Diet: Low Fat
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, sauté onion, garlic, and bell pepper until soft, about 5 minutes.
- Add corn, black beans, diced tomatoes, chicken broth, smoked paprika, cumin, and chili powder. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return chicken to the pot and simmer for another 5 minutes.
- Stir in heavy cream if using. Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For a keto version, skip the corn and use full-fat coconut milk instead of heavy cream.
- For a low-calorie version, omit the cream and use extra chicken broth.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Ingredients for Smoky Southwest Chicken Chowder
Gathering ingredients for this chowder feels like a Southwest fiesta in my kitchen! Here’s everything you’ll need (and yes, I’ve made this enough times to know exactly what works best):
- 2 tbsp olive oil – my go-to for sautéing
- 1 lb chicken breast, diced into bite-sized pieces
- 1 onion, chopped (yellow or white works great)
- 3 garlic cloves, minced (fresh is best, but 1 tsp powder works in a pinch)
- 1 red bell pepper, diced – adds such pretty color!
- 1 can (15 oz) corn, drained (skip for keto)
- 1 can (15 oz) black beans, rinsed well
- 1 can (14.5 oz) diced tomatoes – fire-roasted add extra smokiness
- 4 cups chicken broth (homemade if you’ve got it!)
- 1 tsp smoked paprika – the star spice!
- 1 tsp cumin – that earthy Southwest flavor
- 1/2 tsp chili powder (adjust to your heat preference)
- Salt and pepper to taste
- 1/2 cup heavy cream (optional but oh-so-creamy)
- Fresh cilantro for garnish – don’t skip this bright finish!
See? Mostly pantry staples with a few fresh ingredients. Easy peasy!
How to Make Smoky Southwest Chicken Chowder
Okay, let’s get cooking! This Smoky Southwest Chicken Chowder comes together so easily, you’ll wonder why you ever bought canned soup. Here’s exactly how I make it (with all my little tricks sprinkled in):
- Brown that chicken: Heat olive oil in your favorite soup pot over medium heat. Add diced chicken and cook until it’s golden brown on all sides – about 5-7 minutes. Don’t crowd the pan! Remove the chicken and set it aside (it’ll finish cooking later).
- Sauté the aromatics: In that same pot (with all those delicious browned bits), add onion, garlic, and bell pepper. Cook until they’re soft and fragrant – about 5 minutes. Your kitchen should smell amazing by now!
- Build the base: Add corn, black beans, diced tomatoes, chicken broth, smoked paprika, cumin, and chili powder. Give it a good stir to scrape up any browned bits from the bottom – that’s flavor gold!
- Simmer time: Bring everything to a lively boil, then reduce heat to a gentle simmer. Let it bubble away uncovered for 15 minutes – this lets all those Southwest flavors get to know each other.
- Return the chicken: Add the chicken back to the pot and simmer for another 5 minutes – just enough to finish cooking through without drying out.
- Creamy finish (optional): Stir in heavy cream if using – it adds such lovely richness. Taste and season with salt and pepper until it’s just right for you.
- Garnish and serve: Ladle into bowls and top with fresh cilantro. Trust me, that green pop makes all the difference!
Pro Tips for the Best Smoky Southwest Chicken Chowder
After making this dozens of times, here are my can’t-live-without tips:
- Don’t overcook the chicken! It’ll finish cooking when you return it to the pot, so just brown it initially.
- Spice control: Start with 1/2 tsp chili powder – you can always add more later. My kids like it mild, but I often add a pinch of cayenne to my bowl.
- Keto swap: Use full-fat coconut milk instead of heavy cream for extra richness without dairy.
- Texture tip: If you like thicker chowder, mash some beans against the pot’s side before serving.
- Time saver: Use pre-diced chicken breast or rotisserie chicken to cut prep time in half!
Customizing Your Smoky Southwest Chicken Chowder
One of my favorite things about this chowder is how easily it adapts to whatever I’m craving or needing diet-wise. Here are the variations I use most often:
- Keto dream: Skip the corn (sob, I know) and swap in full-fat coconut milk instead of cream. The coconut adds this subtle sweetness that’s surprisingly good with the smoky spices.
- Low-calorie boost: Just leave out the cream entirely – the broth and tomatoes keep it plenty flavorful. I’ll sometimes add extra chicken breast for protein.
- Spice lover’s delight: Toss in a diced jalapeño with the bell pepper or add a pinch of cayenne with the other spices. My husband always drizzles hot sauce on top too!
- Vegetarian twist: Swap chicken for extra beans and use veggie broth. The smoked paprika still gives that meaty umami flavor.
- Creamier option: Blend about a cup of the soup before adding the chicken back in – instant velvety texture!
The beauty is, no matter how you tweak it, you still get that incredible smoky Southwest flavor that makes this chowder so special. If you enjoy smoky flavors, you might also like this smoky chipotle chicken chowder recipe.
Serving & Storing Smoky Southwest Chicken Chowder
This chowder practically begs to be served with something crunchy for dipping! My absolute favorite is warm cornbread or crusty sourdough to soak up every last drop. For a lighter option, try avocado slices or tortilla chips on the side – the creaminess pairs perfectly with the smoky flavors. For more ideas on comforting meals, check out Family Tastes.
Leftovers? No problem! Store cooled chowder in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop on medium-low – microwaving can make the chicken rubbery. If it thickens too much, just stir in a splash of broth or water. Pro tip: The flavors actually deepen overnight, making day-two chowder even more delicious!
Nutritional Benefits of Smoky Southwest Chicken Chowder
This isn’t just comfort food – it’s practically a multivitamin in bowl form! The Smoky Southwest Chicken Chowder packs serious nutritional punches:
- Protein powerhouse: Between the chicken and black beans, each bowl delivers about 28g protein to keep you full and energized
- Fiber boost: Beans and veggies give you 6g fiber per serving – great for digestion and heart health
- Immune heroes: Garlic’s natural antimicrobial properties combined with anti-inflammatory spices like cumin create a cold-fighting dream team
- Low-fat option: Skip the cream and you’ve got a meal with just 8g fat that still satisfies
- Vitamin packed: Bell peppers and tomatoes load you up with vitamin C while the spices provide antioxidants
Honestly, I feel good serving this to my family knowing it’s nourishing them inside and out! If you are looking for other healthy chicken options, this healthy low-carb chicken soup recipe might interest you.
Smoky Southwest Chicken Chowder FAQs
I’ve gotten so many questions about this chowder over the years – here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen diced onions, bell peppers, and even corn work great in a pinch. Just add them straight from the freezer when the recipe calls for fresh – no need to thaw first.
Is this chowder freezer-friendly?
You bet! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. The texture might change slightly, but the flavor stays amazing.
What can I use instead of smoked paprika?
If you don’t have smoked paprika, mix 3/4 tsp regular paprika with 1/4 tsp liquid smoke. It won’t be identical, but it’ll give you that signature smoky depth.
How can I make this soup spicier?
My favorite ways to turn up the heat: add a diced jalapeño with the bell pepper, use hot chili powder, or stir in a pinch of cayenne with the other spices.
Can I make this in a slow cooker?
Yes! Brown the chicken first (trust me, it’s worth it), then add everything except the cream to your slow cooker. Cook on low 6-8 hours or high 3-4 hours. Stir in cream at the end if using. For another slow cooker option, check out this cozy crockpot chicken chowder recipe.
Ready to Make Smoky Southwest Chicken Chowder?
Now that you’ve got all my secrets, it’s time to grab that soup pot and get cooking! I can’t wait for you to experience how this chowder fills your kitchen with those incredible smoky aromas. When you make it, tag me on Instagram – I love seeing your versions! Nothing makes me happier than knowing another family is enjoying this cozy, nourishing bowl of goodness. Happy cooking, friends!
