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Southwestern Chicken Soup
Southwestern flavors from peppers and spices make this a warm and savory chicken soup to share with friends.
Prep Time 15 mins Cook Time 40 mins Total Time 55 mins
Servings: 10 servings
Calories: 368 kcal
1/4 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
Heat the oil in a large Dutch oven or stock pot over medium heat. Add the carrots, onions, celery, 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.