Name: Creamy Chicken and Vegetable Soup Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil divided; 5 bone-in skinless chicken thighs; 9 cups low sodium chicken broth; 1 15 oz. can fire roasted tomatoes with juices; 1 4 oz. can mild diced green chiles; 1 large onion chopped; 1 jalapeno pepper minced (optional); 4 medium carrots sliced 1/2-inch thick; 4 stalks celery sliced into 1/2-inch thick; 3 medium Yukon gold potatoes chopped into 1-inch chunks; 6 garlic cloves minced; 2-3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander seeds; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; Corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained (added later); 2 chayote, peeled, cored, chopped into 1-inch cubes (added later); 1 tablespoon lime juice (added later); 1/4 cup chopped cilantro (added later); Avocados; Tomatoes; Cilantro; Sour cream; Lime juice; Hot sauce

There’s something deeply comforting about a bowl of soup that’s both rich and nourishing. This Creamy Chicken and Vegetable Soup Recipe combines tender chicken, fresh veggies, and a creamy broth that feels like a warm hug on a cool day. Trust me, once you make it, you’ll want to keep it in your regular rotation.

The image shows a white bowl filled with a colorful soup made of shredded pieces of meat, diced red tomatoes, yellow corn, chopped celery, and other small vegetables in a rich reddish broth. On top of the soup, there are bright green slices and cubes of avocado sprinkled with finely chopped green herbs. The bowl is placed on a white marbled surface, next to a half avocado with a brown seed, and a white cloth with red stripes is positioned to the right of the bowl. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Vegetable Soup Recipe
Top Tip
How to Serve Creamy Chicken and Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Vegetable Soup Recipe

Why You'll Love This Recipe

This creamy chicken and vegetable soup has been one of my go-to meals when I’m looking to feed a hungry family without spending hours in the kitchen. It’s hearty yet fresh, and the creaminess comes from blending the right balance of ingredients – no heavy cream needed!

Perfect balance of flavors: The blend of spices like cumin, oregano, and smoked paprika creates a cozy depth that you'll crave again and again.
Loaded with wholesome veggies: Carrots, celery, potatoes, and the fun addition of chayote squash make this soup both colorful and nutritious.
Versatile and forgiving: Whether you use bone-in chicken thighs or shredded rotisserie chicken, this recipe adapts without sacrificing flavor.
Great for leftovers: The creamy texture holds up beautifully reheated, making for easy weekday meals.

The image shows a large white pot filled with a thick soup. The soup has a reddish-brown broth and is packed with many small chunks of vegetables like orange carrots, light yellow potatoes, and green celery. There are shredded pieces of light brown chicken scattered on top, and some herbs are sprinkled over the soup's surface. A metal spoon is standing inside the pot. The pot is placed on a white marbled surface with some green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this creamy chicken and vegetable soup recipe work hand-in-hand to deliver both comfort and nutrition. Each one adds its own texture and flavor, creating a soup that’s much more than the sum of its parts. When shopping, look for fresh produce and quality chicken for the best results.

Flat lay of fresh bone-in skinless chicken thighs with pale pink flesh and smooth skin, a large peeled and chopped white onion, one whole green jalapeno pepper, four bright orange carrot slices, four fresh celery stalks sliced, three Yukon gold potatoes cut into chunks with yellow flesh, six whole garlic cloves with papery skins intact, small white ceramic bowls each containing vibrant red chili powder, warm brown ground cumin, dried oregano leaves, ground coriander seeds, smoked paprika, salt, and black pepper powders, a small white bowl filled with fire roasted diced tomatoes and juices, another small white bowl holding mild diced green chiles, a couple of pear-shaped green chayote squashes with smooth skin, fresh ears of sweet corn with bright yellow kernels removed, a small white bowl of golden olive oil, a lime halved with one half showing juicy green flesh, and a bunch of fresh bright green cilantro sprigs — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: Bone-in and skinless for juicy, tender meat that keeps the soup flavorful without extra fat.
Olive Oil: For searing the chicken and softening the vegetables while adding a subtle fruitiness.
Onion & Jalapeño: They form the aromatic base with a gentle kick; omit jalapeño if you prefer milder.
Carrots, Celery, Potatoes: Classic vegetable trio for sweetness, crunch, and creaminess when the potatoes break down slightly.
Garlic: Adds warmth and depth—don’t rush this step.
Spices (chili powder, cumin, oregano, coriander, smoked paprika): A spice medley that nods to traditional caldo de pollo flavors.
Fire Roasted Tomatoes: Bring subtle smokiness and tang, elevating the broth’s complexity.
Green Chiles: Provide a gentle heat and that signature Southwestern vibe.
Chicken Broth: The soul of the soup — low sodium allows you to control salt levels.
Chayote Squash & Corn: Adds unique texture and subtle sweetness, making the soup stand out.
Lime Juice & Cilantro: Fresh brightness at the end to lift all those cozy flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over the years, I've played around with this creamy chicken and vegetable soup recipe to suit different tastes and dietary needs. Honestly, it’s the kind of recipe where a few tweaks make a big difference—you can really make it your own, and I encourage you to try!

Spice it down: For a kid-friendly version, I leave out the jalapeño and reduce chili powder; you can always add a dash of hot sauce at the table.
Use shredded rotisserie chicken: When I'm short on time, tossing in pre-cooked chicken at the end works wonders without losing that rich flavor.
Extra veggies: Sometimes I swap chayote for zucchini or add kale for more green goodness late in the cooking.
Dairy twist: For an extra creamy finish, stir in a bit of sour cream or Greek yogurt just before serving.

Step-by-Step: How I Make Creamy Chicken and Vegetable Soup Recipe

Step 1: Sear the Chicken for Maximum Flavor

Begin by heating 2 tablespoons of olive oil in a large Dutch oven over high heat until shimmering. Adding the bone-in chicken thighs now, sear each side until they’re golden brown—this seals in the juices and builds a deep, meaty base for the soup. Don’t rush this step; the better the sear, the richer your broth will taste. Once done, transfer the chicken to a plate but keep all those fond bits stuck to the pot—they’re pure flavor treasures.

Step 2: Softening the Aromatics

With the pot still hot, add an extra tablespoon of olive oil, then toss in your chopped onions and minced jalapeño. Let them cook for about 3 minutes, stirring often, until soft and fragrant. This simple step wakes up the soup’s flavor profile and gives you a chance to smell something amazing wafting through your kitchen.

Step 3: Layer the Vegetables & Spices

Time to add in your sliced carrots, celery, and chunked potatoes right into the pot with all your seasonings—chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Cook them with the onion mixture for another 3 minutes, allowing the spices to bloom and veggies to get cozy. Before moving on, toss in the minced garlic and sauté for just 30 seconds—you want it to release its aroma without burning.

Step 4: Build the Broth & Simmer

Return the chicken thighs to the pot, then pour in the fire-roasted tomatoes with juices, diced green chiles, and chicken broth. Stir everything together, cover the pot, and bring it to a boil. Once boiling, lower the heat and let the soup simmer uncovered for about 20-25 minutes. You’ll know it’s ready when the chicken is tender and easily pulls away from the bone. This stage fills the kitchen with the kind of smell that makes you impatient for dinner!

Step 5: Final Veggies & Fresh Finish

Remove the chicken thighs onto a cutting board. Add chopped chayote and corn to the soup pot and simmer gently for 10 more minutes until the chayote softens. While the veggies finish cooking, shred the chicken meat, discarding the bones. Once tender, stir the shredded chicken back in along with fresh lime juice and chopped cilantro for bright, fresh notes. Heat through and taste for seasoning at this point—you might want a quick pinch more salt or a splash of lime.

Top Tip

From countless pots of this soup, here are my best tips so you get the most delicious and effortless results every time.

Don’t skip the sear: Getting a golden crust on the chicken first adds so much flavor to the broth that you can’t replicate otherwise.
Cut veggies uniformly: Keeping your carrot and celery slices about ½-inch thick ensures even cooking, so you avoid mushy or crunchy surprises.
Adjust spice gradually: Start with less chili powder and jalapeño, taste at the end, then add more if you want a bigger kick—remember, you can always add more but not take it out!
Use fresh lime and cilantro: Stir these in last to preserve their bright, fresh flavor—it’s the difference between a good soup and a great one.

How to Serve Creamy Chicken and Vegetable Soup Recipe

Creamy Chicken Soup - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with diced avocado, a little dollop of sour cream, extra cilantro, and a squeeze of lime right before serving. The creamy avocado adds richness and a wonderful contrast to the warm broth, while sour cream gives a smooth tang that balances the spices perfectly. Sometimes I throw on fresh diced tomatoes for a pop of color and freshness, especially in summer.

Side Dishes

This soup is fantastic on its own, but I like to serve it with warm tortillas or a side of fluffy rice to soak up the broth. A crusty bread or creamy cornbread also complements the flavors beautifully if you want something a bit heartier.

Creative Ways to Present

When I’ve made this soup for get-togethers, I’ve ladled it into mini crockpots or soup tureens on the table, letting guests pile on their favorite toppings. I’ve also stirred in a handful of chopped spinach or kale at the end for a festive green color on holiday tables. It’s a great recipe to dress up or keep casual, whatever your vibe!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where this soup keeps beautifully for up to 4 days. I always wait to add delicate herbs like cilantro until right before serving leftovers for the freshest taste.

Freezing

This creamy chicken and vegetable soup recipe freezes well! After cooling completely, I portion it into freezer-safe containers or heavy-duty bags, leaving room for expansion. It’s perfect for busy weeks—just thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I gently warm soup in a saucepan over medium-low heat, stirring occasionally. Avoid high heat which can make potatoes grainy or the chicken dry. Adding a splash of broth or water during reheating helps keep that smooth, creamy texture intact.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this soup?

Yes! You can absolutely substitute boneless chicken breasts, but keep an eye on cooking times since breasts can dry out more easily. Sear them well and simmer until fully cooked and tender, usually around 20 minutes.

What is chayote and can I substitute it?

Chayote is a mild-flavored squash that adds a subtle sweetness and interesting texture to the soup. If you can’t find it, baby zucchini or other summer squash make great substitutes.

How do I make this soup less spicy?

To reduce the heat, skip the jalapeño and decrease the chili powder and black pepper. You can always add a little spice at the end with hot sauce if you want.

Can I use pre-cooked chicken?

Absolutely! If you're short on time, shredded rotisserie chicken can be stirred in at the end to heat through. Just add the chicken with the cilantro and lime juice to keep it tender and flavorful.

Final Thoughts

This creamy chicken and vegetable soup recipe has been a favorite in my kitchen because it’s dependable, comforting, and genuinely delicious. I love how it fills the house with cozy aromas and brings everyone to the table with smiles. You’re not just making soup—you’re making memories with every spoonful, and I can’t wait for you to enjoy it as much as I do.