• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Meatloaf and Melodrama logo
  • Home
  • About
  • Collaborate
  • Recipes
  • Subscribe
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • About
    • Collaborate
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • About
      • Collaborate
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    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

    Recipe

    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!
    No ratings yet
    Print Recipe Share by Email
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes 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!

    You May Also Like


    easy chicken soup recipe
    Easy Chicken Soup
     
    taco-soup-recipe
    Taco Soup

     

    Pin
    Share
    Tweet
    Pin
    Share
    Tweet

    More Recipes on the blog

    • Halloween cake pops recipe.
      Halloween Cake Pops Recipe
    • buffalo chicken casserole with pasta and vegetables on serving spoon.
      Easy Buffalo Chicken Casserole Recipe
    • 2 slices of pumpkin bread with cinnamon gaze on a white plate
      Best Easy Pumpkin Bread Recipe (One Bowl)
    • Halloween candy bark with candy corn on a jack o lantern plate.
      Easy Halloween Candy Bark

    You May Also Like

    bowl of instant pot cheesy chicken and rice with peas on the table
    Instant Pot Cheesy Chicken and Rice
    chinese ramen chicken salad with crunchy ramen noodles, napa cabbage and mandarin oranges in a serving bowl
    Chinese Ramen Chicken Salad
    instant pot salsa verde chicken shredded in white bowl
    Instant Pot Salsa Verde Chicken

    Reader Interactions

    Comments

      Leave a Review Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Claire | Sprinkles and Sprouts says

      October 25, 2015 at 8:01 am

      This looks so good! I am in bed with a terrible head cold, so the thought of a spicy warming soup sounds perfect!!!

      Off to check out your noodle soup as well!

      Reply
    2. Pam Greer says

      October 22, 2015 at 2:16 am

      Perfectly easy!!! It's almost soup weather here!

      Reply
    3. Dee M says

      October 21, 2015 at 10:19 pm

      Thanks, Darlene, and I'm with you on the coffee! 🙂

      Reply
    4. Dee M says

      October 21, 2015 at 10:18 pm

      Thanks! I love anything spicy, and this is super easy! 🙂

      Reply
    5. Dee M says

      October 21, 2015 at 10:17 pm

      Thanks so much, Deb! 🙂

      Reply
    6. Dee M says

      October 21, 2015 at 10:16 pm

      So true, Anne. It really is a huge time saver!

      Reply
    7. Deb @ Frugal Little Bungalow says

      October 21, 2015 at 6:38 am

      OH does this ever look wonderful! 🙂

      Reply
    8. That Square Plate says

      October 21, 2015 at 6:38 am

      I LOVE southwest flavors, and this soup looks delicious, and seems pretty manageable! Pinning!! 🙂

      Reply
    9. Darlene Kratz says

      October 21, 2015 at 6:38 am

      Soup is my favorite thing (along with coffee) on a cool day. I love this twist on chicken soup!

      Reply
    10. Anne Murphy says

      October 20, 2015 at 6:45 am

      I love how many ways you can make chicken soup... And I'd just been trying to convince someone to use that rotisserie chicken for soup. Sometimes skipping just one step makes the rest possible.

      Reply
    11. Dee M says

      October 18, 2015 at 8:44 am

      Thanks! I hope you enjoy it as much as we did. 🙂

      Reply
    12. Cristie | Little Big H says

      October 18, 2015 at 8:42 am

      This looks really delicious. I'l have to make this asap!

      Reply
    13. Dee M says

      October 17, 2015 at 10:05 pm

      Aw, thanks, Stacey. I completely agree with you -- I took a bunch of pics that day because soup is definitely tricky! 🙂

      Reply
    14. Stacey Crawford says

      October 17, 2015 at 9:51 pm

      Dee, this looks like my kinda of soup. I love a soup with a spicy kick to it. Great photos too, and soup can be hard to shoot. 🙂

      Reply
    15. Dee M says

      October 17, 2015 at 6:14 am

      It is a little different, but I love the extra flavor. Thanks so much! 🙂

      Reply
    16. Dee M says

      October 17, 2015 at 6:13 am

      Thanks, Sarah. It's just starting to cool down, and I can't wait to make it more often. 🙂

      Reply
    17. Sarah Rose says

      October 16, 2015 at 10:55 pm

      I used to live in Arizona and I loved/hated that it was usually too warm for soup. I'm sure your Southwest version would make it worth it no matter the temperature - it looks amazing!

      Reply
    18. Silvia Ribas says

      October 16, 2015 at 10:55 pm

      This looks really rich and tasty, real different than what I have tried. Nice!

      Reply
    19. Dee M says

      October 11, 2015 at 2:48 am

      That's so sweet, Lori Leigh. Thanks so much, and I hope your weekend is wonderful! 🙂

      Reply
    20. Lori Leigh says

      October 11, 2015 at 2:45 am

      Hi Dee,
      What a great idea to use rotisserie chicken for this soup...it sounds delicious! I have to say though...your pictures are so eye catching that it makes me want to eat it now 😉
      Have a great weekend.
      ~Lori

      Reply
    Newer Comments »

    Primary Sidebar

    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!

    More about me →

    Trending Recipes

    • baked breaded pork chops with panko bread crumbs and mashed potatoes on plate
      Baked Breaded Pork Chops
    • ground beef pasta, creamy shells and beef, in creamy tomato sauce in dutch oven
      Creamy Shells and Beef
    • apple pie dump cake with scoop of vanilla ice cream and caramel sauce on a plate
      Apple Pie Dump Cake Recipe (Apple Dump Cake)
    • bowl of peanut butter cheesecake dip with mini Reese's cups on top
      Peanut Butter Cheesecake Dip Recipe
    • easy baked beans with brown sugar on a serving spoon
      Easy Baked Beans Recipe with Brown Sugar
    • no bake banana pudding with cool whip and nilla wafer cookies and sliced bananas
      Easy No Bake Banana Pudding
    • apple crisp without oats on a plate with vanilla ice cream on top
      Cinnamon Apple Crisp Without Oats
    • pumpkin pie dip with fall sprinkles and cookies in a white bowl
      Easy Pumpkin Pie Dip Recipe (No Bake)

    Footer

    ↑ back to top

    About

    • All About Dee
    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact

    As Seen On

    as seen on buzzfeed delish country living forbes southern living

    Copyright © 2023 Meatloaf and Melodrama