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5 from 1 vote

Southwestern Chicken Soup

Southwestern flavors from peppers and spices make this a warm and savory chicken soup to share with friends.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 10 servings
Calories: 368kcal
Author: Lucy Brewer


  • 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.