Southwestern Spiced Chicken Soup

Southwestern Spiced Chicken Soup

Recipes | March 6, 2019 | By

Warm up with this comforting and delicious Southwestern Spiced Chicken Soup recipe

This Southwestern Spiced Chicken Soup recipe was born out of me eating a lot of tortilla soup at the Salvadorian-Mexican restaurant by my office. But when I transitioned to being a personal chef, I needed something lower carb, yet satisfying to serve my Los Angeles personal chef clients. So I scrapped the tortillas, and bumped up the flavors with tomatoes, avocados, and spices for a decadent dinner or lunch option. One of my clients loved it so much, he had me make it for him every week. I also often make this at home when I need something super flavorful and comforting, no matter what time of year.

What type of chicken should I use

I use chicken thighs in this recipe because they have more flavor and don’t overcook in the soup. If you would rather stick to white meat chicken, you could add in shredded chicken at the end. You can also cube up some chicken breasts or chicken tenders, season them with the same spices in the soup along with salt and pepper and add them in during the last 10 minutes of cooking.

Garnishing Southwestern Spiced Chicken Soup

Garnishes are up to you. The recipe calls for garnishing the soup with cheese. I use a cheddar or Mexican blend from my local grocery store. But it’s really to your taste. You can also garnish with Mexican crema or sour cream. And if you’re missing the crunch from he tortillas, feel free to add them back in.

Southwestern Spiced Chicken Soup Step-By-Step

How to Southwestern Spiced Chicken Soup by xtinaxenos on Jumprope.

Southwestern Spiced Chicken Soup

Category: Entree

Cuisine: Mexican, TexMex, Latin American

Yield: 6 servings

Southwestern Spiced Chicken Soup small


  • 1 pound chicken thighs
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 3 carrots, chopped
  • 2 garlic cloves, shopped
  • 1 quart chicken broth
  • 2 avocados, cubed
  • 1 28 ounce can chopped tomatoes
  • 1 bunch cilantro, more for garnish (optional)
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon coriander
  • 2 teaspoons cumin
  • 2 bay leaves
  • 1 lime, more for garnish (optional)
  • 1 cup cheddar cheese or a Mexican blend of cheeses
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil


  1. Cube chicken.
  2. Season chicken with one teaspoon each of salt and pepper.
  3. In a soup pot over medium-high heat, brown chicken in olive oil for 5-7 minutes.
  4. Add onion and cook for 5 minutes.
  5. Add spices, carrots, celery, and garlic. Cook for 5 minutes.
  6. Add tomatoes, chicken broth, and bay leaves. Season with 1 teaspoon each of salt and pepper.
  7. Bring soup to a boil, cover, and lower heat to simmer for 20 minutes.
  8. Add avocado, cilantro, and the juice of 1 lime. Simmer for another 5 minutes.
  9. Remove bay leaves and serve. Garnish with cheese, additional cilantro, and lime.


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