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Southwest Chicken Soup
Southwestern flavors from peppers and spices make this a warm and savory chicken soup to share with friends.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings:
10
servings
Calories:
368
kcal
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.
Notes
Adapted from
Paula Deen's Poblano Chicken Chowder
.