Spicy Southwestern Chicken Soup

December 9, 2010

It’s been downright freezing here so soup just seems to hit the spot.  And, since “Tis the season to be busy,” quick and easy is important.  This soup packs a lot of flavor and warmth yet it’s still light and healthy.

I used regular breasts and thighs for the extra flavor.  Using boneless chicken would make it even easier and lighter.

  • Chicken, 3 breasts and 4 to 6 thighs
  • Yellow or White Onion
  • Garlic, 3  or 4 cloves
  • Red Bell Pepper
  • Jalapenos, 2 or 3
  • Cumin, 1 to 2 teaspoons
  • Cilantro, about 1/3 cup snipped
  • Corn, 1 to 2 cups frozen kernels
  • Diced Tomatoes, 1 large can
  • Limes, 3 or 4
  • Chicken Stock or Bouillon, about 8 cups
  • Olive Oil
  • Salt

In a large stock pot, heat a little olive oil over medium-high heat.  Season the chicken with salt and start it browning, turning occasionally.

Meanwhile, snip the cilantro, slice the onion and jalapenos, crush the garlic, chop the red pepper, juice the limes and snip the cilantro.

Once the chicken is starting to brown, add the onion and garlic.  Stir it around and continue cooking until the onion begins to soften and brown a bit.

Stir in the red pepper, jalapenos and cumin and cook for another minute or two.

Add the tomatoes and their juice, the corn and the cilantro.

Add enough broth to cover everything.

Add the lime juice.  Bring it to a nice low simmer and reduce the heat.  Simmer for 30 to 45 minutes, or until the chicken is done.

Remove the chicken to a platter and let it sit until it’s cool enough to handle.  While it’s cooling, you can turn the heat off and let the soup settle then skim off any excess fat.

Pull the meat off the bones and throw it back in the pot.  Stir it all together.

Garnish with a little cilantro and a lime wedge.  Serve it up and enjoy!

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{ 7 comments… read them below or add one }

1 MeganM December 12, 2010 at 8:10 pm

This looks so good! Reminds me of a soup they make at a local Mexican restaurant here in Houston. You have to go early or it’s all gone. So simple but so good, filling but not heavy. Love it!


2 Sommer J December 14, 2010 at 2:49 pm

YUM!! This recipe is definitely worth a try. This is a great take on a classic!


3 Heather Burke January 5, 2011 at 5:42 pm

Have a pot of this going on the stove right now… Thanks for the recipe! It’ll help me keep my goal of eating lighter.


4 Asia April 10, 2011 at 7:17 pm

I just made this soup and everyone loved it. It’s fresh, spicy, and filling. And not to mention beautiful. The only thing different i did is right when I served the soup I added a cilantro garnish.

1. 1 cup of cilantro
2. 1/4 cup of yellow onion
3. half a lime
4. 2 TBSP Olive Oil
5. dash of salt
6. quarter of a jalapeno
Just blend for a few seconds in your blender and spoon one spoonful in with your bowl.


5 Chaunta September 9, 2011 at 5:52 pm

I did this recipe and it is yummy! I added chili powder, black pepper and skipped the jalapenos because we have small children.


6 karenbove September 9, 2011 at 5:57 pm

I’m glad you enjoyed it. And I’m always glad when someone isn’t afraid to improvise and change it up to suit your tastes.


7 kellypea October 5, 2011 at 7:19 pm

Yum. This would be a hit with my hubster. Great flavors and love that packed bowl.


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