Southwestern Chicken Soup

Well…it happened. The first of the back-to-school colds has made its appearance. Even though we’re not in school anymore, I’m still convinced that we somehow picked it up from some tiny person somewhere. And of course, this couldn’t be worse timing. We have a couple awesome trips coming up, some major deadlines at work and something going on almost every night. Cue the “I-have-to-feel-better-right-now” soup! I can’t call this a full-on chili and it’s not a true chicken tortilla soup, but it falls somewhere right in the middle. This soup uses fresh roasted hatch chilies from the farmer’s market and roasted tomatoes to create a gentle heat with some great, southwestern flavor. 




  • 6 boneless, skinless chicken thighs
  • salt and pepper
  • 1 tablespoon cumin
  • 1 large yellow onion
  • 4 cloves of garlic
  • 1 green bell pepper
  • 2 roasted hatch chilies
  • 1 12 oz. can roasted tomatoes with mild green chilies
  • 2 tablespoons finely diced cilantro
  • 1 tablespoon tomato paste
  • 1 tablespoon Better than Bouillon (concentrated stock)
  • 2 cups low-sodium chicken stock
  • 6 cups water
  • 2 cups sweet corn kernels 


1. Preheat oven to 350 degrees. Trim excess fat from chicken thighs. Season both sides of the chicken with a sprinkle of salt, pepper and cumin. Heat a large saute pan and add one tablespoon of olive oil to the pan. Add chicken to the pan and cook chicken thighs for 5 minutes on one side. Flip chicken and place in oven to finish cooking for 8 minutes or until cooked through. Once the chicken is cooked through, remove from pan, place on a plate and chill in the fridge. 


2. Heat a large soup pot and add 1 tablespoon of olive oil to the pot. Quarter your onion and slice extremely thin. If you have a mandoline, now is the time to use it! Once the onion is sliced, toss into a large soup pot and cook for 4 minutes over medium heat. Once the onion has been cooking for four minutes, peel and press your garlic and add it to the onions. 



3. Finely dice your bell pepper and add it to the onions and garlic in the soup pot. 

pepper4. Peel, de-seed and finely dice your roasted hatch chilies. Add chilies to the other veggies in the soup pot. 



5. Stir vegetables well and add a pinch of salt and pepper. Add roasted tomatoes, cilantro, tomato paste and Better than Bouillon. Stir well and cook for 2 minutes at medium heat. 


6.While your vegetables are cooking down, remove chicken from refrigerator and shred each thigh. To shred, place two forks tip to tip in the center of the thigh and pull in opposite directions as shown below. Continue shredding until the shredded meat is as fine as you would like. 


7. Add chicken stock, water, shredded chicken and corn kernels to the vegetables and bring soup to a boil. Once the soup boils, reduce heat and simmer for 30 minutes. Once soup has simmered for 30 minutes, serve up and start kicking that cold! 





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