Southwest Chicken Soup Recipe
Warm up with a bowl of Southwest Chicken Soup recipe – a bold, comforting soup packed with shredded chicken, smoky green chiles, and fire-roasted tomatoes, all simmered in a savory broth with classic Southwest aromatics, spices, and veggies. Top it with creamy avocados!
This comforting and hearty Southwest chicken soup will forever change the way you make regular chicken soup. It’s an all-round meal, loaded with lean protein, a mildly smokey and spicy broth, and an array of veggies that even the pickiest of eaters won’t turn their noses up to.
Enjoy it as a complete meal or serve it over creamy polenta or lime rice with a side of fluffy cornbread as a mouth-watering dinner on those chilly days.
For more delicious dishes with a Southwest twist, be sure to try my Southwest Chicken Chili, Southwest Bowls, or Southwest Avocado Chicken Salad.
What is Southwest chicken soup?
Southwest chicken soup is a hearty, flavorful dish inspired by the bold tastes of Southwestern cuisine, featuring tender shredded chicken, aromatic spices like cumin, and staple ingredients such as fire-roasted tomatoes.
This soup gets an extra dose of mild heat and smokiness from the addition of green chiles, although the level of spice is easily adaptable. Toppings like avocado, cilantro, and sour cream add freshness and creaminess for an irresistible finish.
It’s typically simmered to meld the flavors into a comforting, protein-packed meal – perfect for any season!
Ingredients needed to make Southwest chicken soup recipe
- Chicken: Use boneless skinless chicken breasts for this Southwest chicken soup recipe. They provide lean, tender protein and are easy for shredding. You could use boneless skinless thighs for richer flavor.
- Onion: Adds sweetness and depth when sautéed. Yellow or white onion works best.
- Garlic: Freshly minced garlic enhances the savory aroma. Garlic powder can be used in a pinch.
- Olive oil: Enhances the richness in this soup and helps sauté the aromatics. You can also use vegetable or avocado oil.
- Canned green chiles: These add a mild heat and tangy brightness. Freshly roasted poblano peppers are great if you want a fresher taste.
- Fire-roasted crushed tomatoes (undrained): Adds texture and bright acidity as well as extra smokiness. Using the canned juice is a great way to prevent flavor dilution for the base of this soup.
- Chicken stock: Forms the savory broth base. Use vegetable stock for a lighter option.
- Ground cumin: For earthy warmth.
- Crushed red pepper: Adds subtle heat. Mix in cayenne pepper or a dash of hot sauce for more spice.
- Turmeric: Contributes a warm, slightly bitter depth to this soup. You can omit this if you don’t have it on hand.
- Coriander: A lovely citrusy, floral note.
- Salt and black pepper: Essential for balancing flavors. Adjust to taste.
- Carrots: Contribute subtle sweetness and texture. Parsnips can be used for earthiness.
- Chopped cabbage: Adds crunch and mild sweetness. Kale or bok choy are good alternatives.
- Broccoli florets: For a fresh, slightly bitter contrast. Use cauliflower or zucchini for variety.
- Avocados: For a creamy, rich finish.
- Optional: Add a dollop of sour cream and a sprinkle of fresh cilantro just before serving, if you like.
How do you make Southwest chicken soup?
Sauté the aromatics:
- In a large 6–8-quart Dutch oven, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing for 5-6 minutes until softened and fragrant.
Add remaining ingredients:
- Add in the boneless, skinless chicken breasts, green chilies (with liquid), crushed tomatoes, chicken broth, spices, carrots, salt, and pepper.
Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cook for 25 minutes, or until the chicken is fully cooked through.
Shred the chicken:
- Using tongs, transfer the chicken to a cutting board and let it cool.
- Once cool enough to handle, shred the chicken with two forks.
Add the vegetables and season:
- Return the shredded chicken to the pot, along with the chopped cabbage and broccoli.
- Simmer until the vegetables are tender.
- Taste the soup and adjust with additional salt and pepper if needed.
Serve:
- Ladle the soup into bowls and top with diced avocado.
- For extra richness, garnish with sour cream and chopped cilantro, if desired.
Serving
Top each serving of this Southwest chicken soup with creamy sliced avocado, sour cream (or Greek yogurt), grated cheese, freshly chopped cilantro or green onions, and corn chips for a little crunch!
You can enjoy this Southwest chicken soup over Lime Cilantro Rice or Cheesy Garlic Polenta.
It’s also delicious alongside Black Bean Farro with Avocado, cornbread, garlic bread, or Charred Grilled Corn Salad. For low-carb and lighter pairings, serve this soup with a basic house salad or over cauliflower rice.
Sandy’s tips and substitutions:
- Storage: Store leftover Southwest chicken soup in an airtight container in the fridge for up to 5 days. Reheat individual servings in the microwave or larger portions on the stovetop until heated through.
- Freezer: Once completely cool, store this soup in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve with fresh garnish, if desired.
- Make-ahead: Cook and shred the chicken breasts ahead of time or use shredded rotisserie chicken to reduce the recipe time.
- Adjust the liquid: Add 2-3 cups of water to the broth if the base of the soup boils down too much. Then taste for seasoning.
- Avoid burning the garlic: Minced garlic can burn easily which is why it’s important to take care and cook on a moderate heat when you soften the onion. The flavor of burnt garlic will run through the entire soup!
- Different cuts of chicken: This Southwest chicken soup recipe works well with skinless boneless chicken breasts for easy shredding, but you could use skinless boneless chicken thighs instead.
- Large pot: A Dutch oven works the best when making this Southwest chicken soup, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold all of the ingredients comfortably for even cooking and no spilling over.
- Test for doneness: Chicken is safe to eat when a meat thermometer reads 165°F. That said, the chicken will also continue to cook after it’s shredded and added back to the pot with the rest of the soup ingredients.
- Prepare your sides: Prep optional sides like lime cilantro rice and polenta in advance.
More hearty soup recipes you may want to try:
- Chicken Curry Lentil Soup
- Turkey Lasagna Soup
- French Onion Soup
- Creamy Parmesan Italian Sausage Soup
- Cabbage Roll Soup
Get the Recipe:
Southwest Chicken Soup
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 3 4.5 ounce cans Chopped Green Chiles
- 14.5 ounces “fire roasted” crushed tomatoes
- 4 quarts chicken stock
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper
- ½ teaspoon turmeric
- ½ teaspoon coriander
- 2 tsp salt
- 1 teaspoon black pepper
- 2 ½ cups sliced carrots
- 4 cups chopped cabbage
- 3 cups small broccoli florets
- 3 avocados, peeled and diced
Instructions
- Using a large 6–8-quart Dutch oven, add the olive oil, chopped onions, and garlic and sauté for 5-6 minutes over medium heat. Add the boneless skinless chicken breasts, the green chilies (no need to drain), crushed tomatoes, chicken broth, all the spices, carrots, and salt and pepper.
- Bring to a boil and then lower the heat, and simmer for 25 minutes, until the chicken breasts are cooked through. Using tongs, remove the chicken onto a cutting board to cool. After it’s cooled, shred it with 2 forks.
- Add the chopped cabbage and broccoli to the soup. Simmer until the broccoli and cabbage is soft. Add the chicken back to the pot and stir; taste to see if it needs more salt and pepper.
- Serve warm with a generous amount of diced avocado. Optional to add sour cream and chopped cilantro.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
