Southwest Chicken Soup

Kris Carlstrom


My kids loved this soup. I am not a big fan of Chicken Chili so I made up my own version, but it is really more of a light soup. We also like to add a little horseradish to this toward the end. (While it simmers, about the last ten minutes.)


★★★★★ 1 vote

1 Hr
45 Min


  • 2 Tbsp
    olive oil, extra virgin
  • 2 lb
    boneless skinless chicken breast, diced
  • 1 tsp
    dried basil
  • 1/2 tsp
  • 1-2 tsp
    chicken boullion (to taste)
  • 1/2 tsp
  • 2 tsp
    cajun seasoning
  • 1 tsp
  • 1/2 tsp
    fennel seed (optional)
  • 1 clove
  • 6-8 c
  • 1/2
    medium onion, chopped
  • 2
    stalks celery, chopped
  • 1- 1/2 c
    diced tomatoes
  • 2 can(s)
    white northern beans (liquid and all)
  • 3/4 c
    diced green chilis (may use small can also)
  • 2/3 c
    orzo pasta, uncooked
  • 1/2 tsp
    horseradish (optional)

How to Make Southwest Chicken Soup


  1. Combine Olive oil, Chicken, and spices. Cook, stirring occasionally until chicken is cooked thoroughly. Add Water, onion and celery. bring to a boil then add remaining ingredients. Simmer 30-45 minutes.
  2. Tip: Good topped with crushed tortilla chips, green onion or shredded Monterey jack cheese.

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About Southwest Chicken Soup

Course/Dish: Chicken Soups

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