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    Recipes » Recipes

    Southwest Chicken Soup

    This post may contain affiliate links. Please see disclosure for more information. Published: Oct 10, 2015 · Modified: Oct 6, 2016 by Dee

    This Southwest Chicken Soup is full of flavor, easy to prepare and has a hint of spice.  And, you can put it together without a ton of work!

    Jump to Recipe -
    spicy-chicken-soup-recipe-with-chipotle-seasoning

     


    I love chicken soup, and I would happily eat it all year long if weren't so darn hot here most of the year. I grew up eating my mom's homemade soup, which is honestly wonderful but does take a lot of time to prepare. I also have an easier speedy version that I serve when I don't have tons of time to cook.

    The other day, it was cold and rainy here in the desert -- perfect soup weather! So of course, I knew exactly what to make for dinner, and believe me, I was so excited! My kids thought I was crazy, but hey, I've been waiting for this weather!

    Now, whenever I use my mom's chicken soup recipe, I boil chicken parts, strain the broth, remove and cut up the chicken and chop up fresh veggies. Like I said, it's a lot of work. 

    My super easy version uses leftover cooked chicken and boxed broth, but I this time I tried something different. I used two small rotisserie chickens from our local market, boiled the carcasses to get a very tasty broth and then added the meat. Since the chickens were already roasted, there wasn't any fat to strain off, and of course they added tons of flavor.

    I also sauteed some onions, Anaheim chili peppers, corn and garlic together to really bring out their flavors before adding them to the broth. 

    So there's a little bit more work involved with this method, but the result is definitely worth it. And, it's still less work than making it completely from scratch.

    recipe-for-southwest-chicken-soup-using-rotisserie-chicken
     

     

    How to Make Southwest Chicken Soup

    southwest-chicken-soup

    Southwest Chicken Soup

    Published by Dee
    An easy chicken soup with a hint of spice that you can make without a lot of work!
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main
    Cuisine American
    Servings 10
    Calories 523 kcal

    Ingredients
      

    • 2 rotisserie chickens
    • Water
    • 2 celery stalks chopped
    • 1 Anaheim pepper seeded and diced
    • 2 cloves garlic chopped
    • 1 small yellow onion peeled and chopped
    • 1 cup baby carrots sliced
    • 1 cup frozen corn
    • 1 cup cilantro leaves chopped
    • ¼ teaspoon chipotle seasoning
    • 1 pound egg noodles optional
    • Salt and pepper to taste
    • Avocado lime and chopped jalapeno peppers for garnish, if desired
    • Egg noodles

    Instructions
     

    • Remove most of the meat from the chickens, and boil in a large stockpot filled with water for about 20 minutes.
    • Remove carcasses from water.
    • Add the meat from the chicken, along with carrots and celery.
    • In a separate pan, saute the corn, garlic, onions and Anaheim peppers in some butter or olive oil until slightly brown, then add to soup.
    • Stir in the cilantro, chipotle seasoning, salt, pepper and egg noodles (if desired), and let simmer until noodles are done and ready to eat.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 523kcalCarbohydrates: 38gProtein: 33gFat: 25gSaturated Fat: 7gCholesterol: 169mgSodium: 145mgPotassium: 497mgFiber: 2gSugar: 1gVitamin A: 3190IUVitamin C: 6.5mgCalcium: 37mgIron: 3.2mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!
    spicy chicken soup in a bowl


    We usually serve some type of pasta with the soup. You can add egg noodles to the soup before serving, but what I sometimes like to do is serve it in a separate bowl. This way, you can choose the amount of pasta you want with your soup, and it's also a great way to use up leftover pasta. Some of us like a lot of pasta, and some of us are all about the broth!

    Right before I serve the soup, I like to top it off with a few avocado slices and a drop or two of lime juice. And if you're feeling adventurous and you want some extra spiciness, go ahead and add a few jalapeno pepper slices.

    add lime juice to chicken soup


    So for leftovers, I added some organic chicken stock the next day, and the soup was just as good. So if you want to skip boiling the chicken altogether, you can just use store bought broth instead. You could also skip sauteing the veggies, but I don't recommend it -- this step really adds a ton of flavor!

    southwest-chicken-soup-recipe

    Of course, the weather warmed up again, but for that brief moment, we got to enjoy this amazing Southwest chicken soup.

    Thanks for stopping by today!

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    Reader Interactions

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      Recipe Rating




    1. Miz Helen says

      October 26, 2015 at 9:33 pm

      Congratulations!
      Your recipe is featured on Full Plate Thursday this week. Hope you have a great week and enjoy your new Red Plate!
      Miz Helen

      Reply
    2. Dee M says

      October 25, 2015 at 8:10 am

      I love spicy food when I've got a cold too. Hope you feel better soon! 🙂

      Reply
    3. Dee M says

      October 25, 2015 at 8:09 am

      It was soup weather, and then it got hot again here. Sigh. 🙂

      Reply
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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

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