Weekly Recipes

Southwestern Creamy Chicken Soup

Southwestern Creamy Chicken Vegetable Soup

Southwestern Creamy Chicken Soup is super easy yet robust and satisfying and chock full of veggies. Perfect for a chilly winter day.

This is one of those family favorites where I always have the basic ingredients on hand and can whip it up on a moment’s notice. My kid loves this soup. And you can use whatever veggies you have on hand. So easy! And it has such a rich, satisfying flavor.

I used a hot chile for this – a Mosco chile. I always keep the Costco brand of boneless, skinless chicken breast and chicken thighs in the freezer. They come in packages with vacuum sealed sections that are about 1 1/4 lbs – half of one is perfect for this. So convenient! And, of course, cans of soup are a pantry staple. I hope you enjoy this – it’s great for getting through the coming winter!

Southwestern Creamy Chicken Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 10.5 oz can chicken noodle soup
  • 1 10.5 oz can cream of chicken soup
  • ½ lb boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1¼ cups whole milk
  • ½ cup sour cream or plain Greek yogurt
  • ¾ cup water (total liquid = 2 cans)
  • ½ tsp cumin
  • 1 cup diced green chiles
  • 1 cup diced yams or carrots
  • 2 cups broccoli florets
  • 1 cup coarsely chopped cauliflower or celery
  1. Cut the chicken up into small pieces and sear in the olive oil.
  2. While the chicken is cooking, dump the cans of soup into a large pot. Slowly stir in the milk, yogurt, and water.
  3. Add the cumin and vegetables.
  4. Heat until just starting to boil, then turn down to a medium-low heat and cover.
  5. Add chicken as soon as the chicken is nicely browned.
  6. Simmer until vegetables are soft, about 15 minutes.
  7. Serve and enjoy!


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