Southwest Chicken Soup |

Southwest Chicken Soup Recipe

Southwest Chicken Soup |

The weather is getting cooler (unless you’re in Southern California where it was 90 degrees yesterday…I’m ready for FALL!), which makes for perfect soup weather.

This soup starts with poached chicken and chicken stock, adds diced tomatoes for depth of flavor, peppers and onions for color (and ups the veg factor) and spices to round it out. You could also grill the chicken. This is also a one-pot meal so there’s easy clean-up. There are so many options for this dish that can cut the prep time down to almost nothing:

  • use store-bought rotisserie chicken
  • use prepared chicken stock
  • substitute any other cooked meat you have (beef, pork, etc)
Southwest Chicken Soup |

Southwest Chicken Soup

Course: Soup
Cuisine: Chicken, Gluten-Free, Paleo, Whole30
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 311 kcal
Author: Steph Gaudreau

This Southwest Chicken Soup recipe is Paleo and Whole30-friendly, rich with flavors of bell pepper, tomato, and smoky paprika and cumin.



  • 1 pound chicken breasts
  • 2 bell peppers any color, diced
  • 1 large onion diced
  • 1 tbsp fat or oil of choice
  • 32 oz chicken stock
  • 1 can diced tomatoes
  • 1 can diced green chilis
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • Salt and pepper to season


  1. To poach the chicken: Add the meat to a large cooking pot in one layer. Add water (and spices if you want) until the meat is covered by about ½” of liquid. Bring the pot to a boil, reduce to a gentle simmer (think a bubble here and there escaping) and cover. Let cook for 15 minutes. Turn off the heat and let sit for 15 minutes longer. Remove the meat, pour off the water and let cool while you prepare the rest of the ingredients. Shred once cool enough to handle.
  2. Add the peppers and onion to the pot with 1 tablespoon of cooking fat, and cook until the veg are softened and a bit browned.
  3. Pour the chicken stock, diced tomatoes and diced chilis into the pot.
  4. Add the cumin and paprika. Taste and add salt and pepper if needed. (This will depend on whether you used low-salt stock and/or personal preference.)
  5. Add the shredded chicken to the pot and heat through.
  6. Serve with a chopped cilantro, sliced avocado, a sprinkle of pumpkin seeds, etc.
Nutrition Facts
Southwest Chicken Soup
Amount Per Serving
Calories 311 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 79mg26%
Sodium 482mg20%
Potassium 1250mg36%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 12g13%
Protein 32g64%
Vitamin A 2645IU53%
Vitamin C 98.9mg120%
Calcium 96mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

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19 Responses

  1. This looks so good! I love that so many recipes you post are things I would eat anyway. I keep toying with the idea of doing a month of some special diet to see how I feel (like paleo, or vegan, or gluten-free) and blog about it. Maybe I’ll go paleo at some point!

    1. Hey Ashley! I remember you saying that a little while back, and I’d really encourage you to give it a try (any of the options you listed), with gluten-free being the one that has improved quality of life for most people I know. Thanks for checking in on the blog!

  2. Just a quick question on using the poaching water as your chicken broth. Is there a reason why you wouldn’t do that?

  3. awesome soup. I HATE tomatoes in soup, but I ate every last bite of this one. Fantastic flavor. Thanks for a great blog for the paleo newbies amongst us. =)

  4. This was SO good! I used rotisserie chicken. I added some minced garlic in with the onions and peppers. I also added lime juice at the end (which was so good in it) yum! We added the avocado and cilantro on top, awesome. My husband loved it. We will be making this regularly. Thanks for such an easy tasty recipe.

  5. We love this recipe, it’s very similar to one from our favorite Mexican place, but we made two adjustments to make it perfect to our taste. First, added 1.5 cups of cooked white rice and additional cup of stock to allow for the rice. Second, we took the 2 tsps. of smoked paprika and substituted 1 tsp spanish and 1 tsp hot hungarian paprikas. Absolute perfection for us, but might be a bit hot for some! Serve with an ice cold Modelo Especial for best results! Oh, almost forgot. We added a squeeze of lime juice, chopped cilantro and some sliced fresh avocado as well at serving.

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Hi, I'm Steph!

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