Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

29 November 2021

This Southwest chicken soup recipe is made with loads of chunky chicken, fire roasted tomatoes, roasted poblano peppers, corn, black beans and a warming blend of seasonings. One of my favorites.

Chicken soup is in the Chili Pepper Madness kitchen today, my friends! Only you know I can’t make your typical chicken soup. Chicken soup is great, and everyone loves a good chicken noodle soup, but for people like us – we need some extra flavor.

Today we’re giving our chicken soup a southwest spin with a combination of zesty southwest seasonings and roasted poblano peppers. Roasted poblano peppers deliver a huge flavor boost to this quick and easy hearty soup, and with the addition of the seasoning blend, this is going to be your new favorite chicken soup.

You’ll never be able to go back to mom’s boring chicken soup recipe again. We’re talking Southwest Chicken Soup!

A big scoop of Southwest Chicken Soup

This chicken soup is much more rustic and hearty version with lots of chunky ingredients, perfect for the cooler weather to help you warm the bones and fill the bellies. We’re talking awesome comfort food here, my friends, only it’s very healthy and quite low calorie.

Let’s talk about how to make southwest chicken soup, shall we?

Mike taking a scoop of Southwest Chicken Soup from the pot

Southwest Chicken Soup Ingredients

  • Poblano Peppers. 
  • Olive Oil. For cooking.
  • Chicken. Use chicken breast, chicken thighs, or a combination.
  • Extra Vegetables. Onion, jalapeno, garlic, corn.
  • Black Beans.
  • Seasonings. Use your favorite southwest seasoning blend, or see the recipe notes for a homemade version and alternatives.
  • Fire Roasted Tomatoes. 
  • Chicken Broth.
  • For Serving. Fresh chopped green onion, spicy chili flakes or red pepper flakes.

Southwest-style Chicken Soup in a pot with garnish

How to Make Southwest Chicken Soup – the Recipe Method

Roast the Poblano Peppers. You can learn how to roast chili peppers here, or How to Roast Poblano Peppers, but here is a simple broiler method.

ONE: First, set your oven to broil. Set the poblano peppers onto a lightly oiled baking sheet.

TWO: Broil them for 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and let them cool enough to handle.

THREE: Peel off the skins with your fingers, or use a paper towel to gently rub them off. They should remove easily. Chop up the roasted poblano peppers and set them aside.

MAKE THE SOUTHWEST CHICKEN SOUP:

Onion and Jalapenos. Heat the oil in a large pot and add the onion and jalapeno peppers. Cook them down for 5 minutes to soften.

Cooking the vegetables in a pot to make Southwest-style Chicken Soup

Cook the Chicken. Rough chop the chicken so it is nice and chunky. You want bite sized pieces. Season it with 1/2 tablespoon southwest seasoning blend, then cook the chicken in the pot at medium-high heat, stirring, until the chicken is mostly cooked through, 5-6 minutes.

Cooking the chicken to make Southwest-style Chicken Soup

Garlic and Seasonings. Stir in the garlic and remaining southwest seasonings and cook another minute, until you can smell that gorgeous garlic.

Remaining Ingredients. Stir in the roasted poblano peppers, fire roasted tomatoes, black beans, corn, chicken broth, and chopped chicken.

Simmering the Southwest-style Chicken Soup in the pot

Simmer the Soup. Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors develop. You can simmer longer if you’d like. I often simmer for 1 hour.

Stirring the Southwest-style Chicken Soup in the pot

Serve the Chicken Soup. Serve the chunky chicken soup in bowls and garnish with fresh chopped green onions and red pepper flakes.

Boom! Easy enough, isn’t it? This southwest chicken soup is different from other chicken soups because of all the wonderful seasonings we’re using, and particularly the wonderful, earthy roasted poblano peppers, corn and black beans. You can’t match the flavor of roasted poblanos.

So good! Such a great recipe.

Mike serving Southwest-style Chicken Soup from the pot

Serve it up and garnish!

Recipe Tips & Notes

  • Slow Cooker Southwest Chicken Soup. You can easily make this recipe in a slow cooker or crock pot. Simply roast the peppers and cook down the ingredients per the recipe instructions, then set everything into a slow cooker on low for 3-4 hours, or on high for 1-2 hours, until everything is cooked through and nice and hot.
  • Southwest Seasonings. Use your favorite store bought blend, or use the following: 2 teaspoons chili powder (ancho powder is GREAT here, as is chipotle powder), 1 teaspoon cayenne, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon cumin, salt and black pepper to taste. I also like to sometimes include bay leaves for additional flavor, as well as lemon peel.
  • Fixings & Toppings. Try this with shredded cheese and/or a dollop of sour cream or Mexican crema.
  • Additions. You can easily add more substance to this soup with other ingredients. Some ideas include white beans like great northern beans or kidney beans, extra chicken, cooked rice, or some pasta noodles for chicken noodle soup. Save time by using rotisserie chicken. Squeeze in fresh lime juice for a flavor pop.

Southwest-style Chicken Soup in a pot, ready to serve

Where Can I Buy Southwest Seasonings?

You can usually find a good blend at your local grocer, or make it easy and buy Southwest Seasonings from Amazon (affiliate link, my friends!).

That’s it, my friends. I hope you enjoy my southwest chicken soup recipe! Extra roasted poblano peppers for me, please! 

Try Some of My Other Popular Soup Recipes

Southwest-style Chicken Soup in a pot with garnish

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Southwest Chicken Soup Recipe
Print Recipe
5 from 8 votes

Southwest Chicken Soup Recipe

This Southwest chicken soup recipe is loaded with chunky chicken, fire roasted tomatoes, roasted poblanos, corn, black beans and warming seasonings.
Prep Time15 mins
Cook Time40 mins
Course: Main Course, Soup
Cuisine: American
Keyword: chicken, comfort food, poblanos, soup, southwest, spicy
Servings: 4
Calories: 422kcal

Ingredients

  • 6 poblano peppers
  • 1 tablespoon olive oil
  • 1 pound chicken breast or chicken thighs or both!, rough chopped
  • 1 medium onion chopped
  • 1 jalapeno pepper chopped
  • 4 cloves garlic chopped
  • 1 1/2 tablespoons southwest seasoning blend see the recipe notes for a homemade version and alternatives
  • 28 ounces fire roasted tomatoes 2 14-ounce cans
  • 1 can black beans
  • 8 ounces corn
  • 2 cups chicken broth or more as desired for a thinner soup
  • FOR SERVING: Fresh chopped green onion, spicy chili flakes or red pepper flakes

Instructions

  • First, roast the poblano peppers. Set your oven to broil. Set the poblano peppers onto a lightly oiled baking sheet. Broil them for 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and cool slightly. Peel off the skins, rough chop then set them aside.
  • Next, heat the oil in a large pot. Add the onion and jalapeno pepper. Cook them down for 5 minutes to soften.
  • Rough chop the chicken so it is nice and chunky. Season it with 1/2 tablespoon southwest seasoning blend, then cook the chicken in the pot, stirring, until it is mostly cooked through, 5-6 minutes.
  • Stir in the garlic and remaining southwest seasonings and cook another minute, until you can smell that gorgeous garlic.
  • Stir in the roasted poblano peppers, fire roasted tomatoes, black beans, corn, chicken broth, and chopped chicken.
  • Bring to a boil, then reduce the heat and simmer for 20 minutes to let the flavors develop. You can simmer longer if you'd like. I often simmer for 1 hour.
  • Serve the chunky chicken soup in bowls and garnish with fresh chopped green onions and red pepper flakes.

Notes

Slow Cooker Version: Once the garlic is cooked, add everything to a slow cooker and cook on low for 3-4 hours, or on high for 1-2 hours, until everything is cooked through and nice and hot.
Southwest Seasonings: Use your favorite store bought blend, or use the following: 2 teaspoons chili powder (ancho powder is GREAT here), 1 teaspoon cayenne, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon cumin, salt and black pepper to taste.
Chicken Broth. Add extra for a thinner soup. Use less for a thicker stew.
Fixings & Toppings: Try this with shredded cheese and/or a dollop of sour cream or Mexican crema.

Nutrition

Calories: 422kcal | Carbohydrates: 51g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 483mg | Potassium: 1302mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2968IU | Vitamin C: 160mg | Calcium: 125mg | Iron: 5mg

NOTE: This recipe was updated on 11/29/21 to include new information and photos. It was originally published on 1/8/20.