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Southwest Chicken Soup

Southwest Chicken Soup with jalapeno peppers, Anaheim peppers, and Monterey Jack cheese. It's a little spicy and but light and nutritious!

A spoon of Southwest Chicken Soup over a large pot of soup.

You'll love how easy this spicy Southwest Chicken Soup is! There is a bit of chopping with the vegetables, but you can knock that out in about 20 minutes. Then you just put it all together and cook the soup.

This Southwest Chicken Soup is great for your Super Bowl parties, game day parties, or holiday gatherings. It feeds a crowd, is a great make ahead dish, and also stores well in the freezer.

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Southern Style Cornbread - easy cornbread recipe that goes perfectly with this soup!

Ingredients

  • Olive oil
  • Carrots
  • Onions
  • Celery
  • Garlic
  • Jalapeño
  • Anaheim or poblano pepper
  • Ground cumin
  • Dried thyme
  • Dried cilantro leaves
  • Chicken stock
  • Cooked, chopped chicken
  • Monterey Jack or Cheddar cheese
  • Heavy cream

To make the cooking process a little easier for the Southwest Chicken Soup, I like to plan out my menus and do most of my vegetable chopping early in the week. Then when it's time to make the soup, everything is ready to go!

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How to make southwest chicken soup:

Step 1. Heat the oil in a large Dutch oven or stock pot over medium heat, then add the carrots, onions, celery, peppers, and garlic and sauté for about 8 minutes.

A pot of peppers and vegetables for Southwest Chicken Soup.

Step 2. Add chicken stock, salt, pepper, cumin, thyme, cilantro, and chicken and cook for about twenty minutes or until the vegetables are tender. Stir in the grated cheese until melted and then stir in the cream.

Cook's Tip: If you like a thicker soup, you can thicken with a cornstarch slurry.

Toppings

  • Fresh, chopped cilantro
  • Hot sauce - I am literally obsessed with this sauce.  
  • Sour cream
  • Grated cheese

Can you freeze the soup?

This Southwest Chicken Soup is great for making ahead and freezing. Just portion your soup into freezer safe containers—I love these!—and then store in the freezer for up to 4 months.

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Large pot of Southwest Chicken Soup with a spoonful over the pot.

Southwest Chicken Soup

5 from 2 votes
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Southwestern flavors from peppers and spices make this a warm and savory chicken soup to share with friends.
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prep time: 15 mins
total time :55 mins
servings :10 servings
author: Lucy Brewer

Ingredients 

  • ¼ cup olive oil
  • 2 cups chopped carrots
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 5 cloves minced garlic
  • 1 chopped jalapeno
  • 1 chopped Anaheim or poblano pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 tablespoon dried cilantro leaves
  • 4 quarts chicken stock
  • 3 cups cooked, chopped chicken
  • 2 cups grated Monterey Jack or Cheddar cheese
  • ½ cup heavy cream

Instructions

  • Heat the oil in a large Dutch oven or stock pot over medium heat. Add the carrots, onions, celery, peppers, and garlic and sauté for about 8 minutes.
  • Add the stock, salt, pepper, cumin, thyme and cilantro and chicken and cook for about twenty minutes or until the vegetables are tender.
  • Stir in the grated cheese until melted and then add the cream.
  • If you like a thicker soup, you can thicken with cornstarch or flour.
  • Can also add fresh, chopped cilantro and hot sauce.
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Nutrition
Serving: 10servingsCalories: 368kcalCarbohydrates: 21gProtein: 22gSaturated Fat: 9gCholesterol: 73mgSodium: 978mgFiber: 1gSugar: 9g
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Update Notes: This Southwest Chicken Soup post was originally published December 17, 2010, and on January 15, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

More chicken soup recipes:

Check out our whole Soup recipe section where you're sure to find something that will make your life deliciously easier!

Recipe Rating




Martin Carroll

Thursday 15th of August 2013

The husbands look very happy together. In what state did they marry each other?

DEANNE

Wednesday 8th of June 2011

RANDOM

Joan

Friday 17th of December 2010

Rebecca, I love your post and your wisdom about how to take in the Christmas Season! Love, Joan

Joan

Friday 17th of December 2010

Rebecca, I love your post and your wisdom about how to take in the Christmas Season! Love, Joan