southwestern chicken soup

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Southwest Chicken Soup

Southwest Chicken Soup

This recipe came about from a “once around the kitchen” dinner night.  I threw in everything I already had that I thought might work together.  I really like southwestern flavors, and you can easily add some chopped jalapeño and cayenne pepper if you want it spicy.


  • 1 onion, chopped
  • 2 stalks of celery,chopped
  • 2 carrots, chopped
  • 1 bay leaf
  • 2 quarts chicken stock
  • Rotisserie chicken, picked
  • 1 can pinto beans with just a bit of liquid
  • 1 sweet potato/garnet yam, chopped
  • 1 can green chilies
  • 4-5 big spoonfuls of your favorite salsa
  • Dried oregano (about 2 tbls. or more)
  • Ground cumin (start with 2 tsp. – I usually add a bit more)
  • Salt and pepper
  • Juice of half a lime


Sauté onion, carrots and celery until soft. Add rest of ingredients except for lime. Bring to boil, then simmer for awhile till combined. Swish in lime juice at the end and check seasonings.


Try it with cilantro, avocado, and dairy free mozzarella-type cheese on top.