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southwest-chicken-soup
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Southwest Chicken Soup

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

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

Calories: 523kcal | Carbohydrates: 38g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 169mg | Sodium: 145mg | Potassium: 497mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3190IU | Vitamin C: 6.5mg | Calcium: 37mg | Iron: 3.2mg