Cooking Time & Servings

Jonny’s Favorite Southwestern Chickpea Soup - Standard Recipe

You Will Need

  • Jonny's Favorite Southwestern Chickpea Soup Mix
  • 1 Tbsp. oil
  • 1 lb. hot Italian sausage, Mexican chorizo or andouille
  • 4 cups chicken broth (32 oz.)
  • 1 can (14.50 oz.) diced tomatoes (for extra heat, use 10 oz. can tomatoes with green chilies)
  • 1 1/2 cups cooked chicken breast, cup up (6-8 oz.)

Here's What You Do

  1. In a 4-quart pot, heat oil over medium heat.
  2. Remove sausage from casing or purchase fresh bulk sausage not in casing.
  3. Sauté sausage, breaking up clumps, until thoroughly browned.
  4. Stir in stew mix. Add broth, tomatoes and chicken.
  5. Bring to a boil, reduce heat to simmer, cover, and cook for 30 minutes.
  6. Serve with tortilla chips or cornbread.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Boosting Protein?

Add in high-protein plant-based additions like black beans, red lentils, or quinoa. Enhance it further by stirring in Greek yogurt, nutritional yeast, or topping with pepitas (pumpkin seeds) and cheese.

Cutting Calories/Fat?

To cut fat, prepare with any low-fat sausage or lean ground meat.

More Veggies?

To boost vegetables, 1/3 cup chopped onions, and 4 minced garlic cloves with soup mix, and add one box frozen mixed vegetables in the final ten minutes of cooking time, and top each serving with slices of avocado.

Cooking Methods

Slow Cooker 

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan

This vegetable stew has plenty of texture with the addition of butternut squash. Vegetarian sausage may be added for the last 5 minutes of cooking time, if desired.

You Will Also Need:

  • 4 cups vegetable broth (32 oz.)
  • 1 lb. butternut squash, cubed
  • 14 can (14 oz.) diced tomatoes (For extra heat, use 10 ounce can tomatoes with green chilies)
  • Optional: 1 can (14 oz.) of corn or hominy, drained

Here’s What You Do:

  1. In a 4-quart pot heat broth to a simmer.
  2. Stir in stew mix and butternut squash. Simmer, covered for 20 minutes.
  3. Add drained corn or hominy and tomatoes and simmer for 20 minutes.
  4. If desired, add pre-cooked vegetarian sausage for 5 minutes.
  5. Serve with tortilla chips or cornbread.

Alternative Vegan Recipe

You Will Also Need:

  • 1 cup of store-bought or homemade soyrizo
  • 1 (6-ounce) package of Frontier Soups Jonny’s Favorite Southwestern Chickpea Soup mix
  • 4 cups of vegetable broth 1 (14.5-ounce) can of diced tomatoes, in their juices
  • ½ of a (20-ounce) can of jackfruit (optional)

Here's What You Do:

  1. In a large pot over medium-high heat, saute the store-bought or homemade soyrizo until lightly browned.
  2. Add in the Frontier Soups Jonny’s Favorite Southwestern Chickpea Soup mix, vegetable broth, and diced tomatoes in their juices.
  3. If you’re using the jackfruit, pull apart the jackfruit pieces into shreds using your fingers and add them to the soup. Bring to a boil, cover, and lower to a simmer for 30 minutes.

Vegetarian

This soup is vegetarian as prepared, with no changes required.

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Recipe Variations

You Will Also Need:

  • 1 tablespoon oil
  • 1 pound ground chicken or turkey
  • 4 cups chicken broth
  • 2 cups fresh or frozen corn kernels
  • 1-10 ounce can tomatoes with green chiles

Here’s What You Do:

  1. In a 4-quart pot heat oil over medium heat.
  2. Sauté chicken in oil until browned.
  3. Add contents of Southwestern Sausage & Chickpea Stew Mix and stir well.
  4. Add broth, corn and tomatoes.
  5. Bring to a simmer, cover and continue to simmer on low for 30 minutes.
  6. Enjoy this Southwestern corn soup with cornbread on the side.

Sausage Swap:
Use bulk breakfast sausage instead of the suggested sausage varieties for a rich, savory flavor.

Lighter Sausage Version:
Use ½ lb hot Italian sausage instead of a full pound. The soup will still be thick, hearty, and full of flavor.

Smoky Chicken Twist:
Season the chicken with smoked paprika and a pinch of turmeric, add roasted garlic, and use Ro-Tel tomatoes for a slightly smoky Southwestern flavor.

Inspired by our customers. Thanks to Colleen P., Patty A., and K.H. for sharing their ideas.
Have a favorite twist of your own? Send us an email or leave a review on the product page.