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Southwest Chicken Soup

Sep 09, 2025
Bowl of Southwest Chicken Soup

Even though the calendar says late summer, there’s a crispness in the air that hints soup season is right around the corner. This Southwest Chicken Soup came together almost by accident—born out of a fridge full of produce odds and ends and a stash of smoky chicken stock waiting to be used. It’s the perfect way to use that single tomato, lone ear of corn, or last bell pepper before summer slips away completely. Warm spices, fresh herbs, and a rich broth make this light yet comforting soup feel like a bridge between seasons—and a brilliant way to reduce waste while still eating well. Even if you're not quite ready for soup season yet, take advantage of the summer's harvest while we still have it and freeze this batch after cooking to warm up on a chilly day later in the year, and savor the flavors of summer that are out of reach.

A late summer harvest in a bowl, perfect for using up odds and ends of produce with a smoky, spiced broth to bring it all together.

Ingredients
1 medium onion, diced
3 medium carrots, diced
1 bell pepper, diced
1 large or 2 small tomatoes (about 1 ½ cups / 225 g), roughly chopped
1 ear of corn, kernels removed from cob (about ¾ cup / 120 g)
1 quart (4 cups / 950 ml) chicken stock, preferably smoky or add some smoked paprika to give it a little smoke. you can also sub Vegetable stock here for a vegetarian option.
½ teaspoon (1 g) black pepper
½ teaspoon (1 g) Kashmiri chili powder (or substitute silk chili, other ground chili, or smoked paprika for a milder option)
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) ground turmeric
1 ½ teaspoons (3 g) ground coriander
1 teaspoon (1 g) dried oregano or 1 tablespoon (3 g) fresh oregano
1 tablespoon (2 g) fresh cilantro, chopped
1 tablespoon (2 g) fresh parsley, chopped
Salt to taste

Instructions
In a large pot over medium heat, add a splash of oil and sauté the diced onion and carrots until softened, about 5 to 7 minutes. Add the diced bell pepper and continue cooking for another 3 minutes until just tender. Stir in the chopped tomato and corn kernels, cooking for 2 to 3 minutes until the tomato begins to break down.

Pour in the chicken stock and bring the soup to a gentle simmer. Stir in the black pepper, chili powder (or smoked paprika), cumin, turmeric, coriander, and oregano. Let the soup simmer gently for 20 to 25 minutes to allow the flavors to meld.

Taste and adjust seasoning with salt as needed. Just before serving, stir in the chopped cilantro and parsley. Serve hot, optionally with a squeeze of lime or a dollop of sour cream. You can also crumble tortilla chips on top for a little extra crunch.

Tip: This soup freezes beautifully and is a great base for adding shredded chicken, beans, or rice if you want to make it heartier.

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