Southwestern Chicken and Corn Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Southwestern Chicken and Corn Soup Recipe). A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!

Brief

Prep 25 mins

Cook: 45 mins

Total: 1hr10 mins

Servings: 7

Yield: 10 cups

Southwestern Chicken and Corn Soup Recipe

Ingredients

10 slices bacon

cut into 1-inch pieces

2 tablespoons butter

1 cup diced yellow onion

1 cup diced red bell pepper

1 large jalapeno chile pepper

diced

1 large clove garlic

minced

¼ cup all-purpose flour

1 ½ teaspoons kosher salt

½ teaspoon ground black pepper

½ teaspoon ground cumin

½ teaspoon chili powder

1 pinch cayenne pepper

5 cups Swanson® Unsalted Chicken Broth

3 ½ cups Yukon gold potatoes

3/4-inch dice

1 (4 ounce) can chopped green chiles

drained

3 cups frozen corn

3 cups chopped rotisserie chicken

2 cups half-and-half

1 cup grated sharp Cheddar cheese

½ cup grated sharp Cheddar cheese

¼ cup chopped fresh cilantro leaves

¼ cup chopped green onion

Tips

Directions

Step 1

Place bacon in a Dutch oven and cook over medium-high heat turning occasionally until evenly browned and slightly crisp about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.

Step 2

Melt butter in the pot with the remaining bacon grease over medium heat. Add onion red bell pepper and jalapeno. Sautee until just softened 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated about 2 minutes.

Step 3

Season with salt pepper cumin chili powder and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften about 12 minutes

Step 4

Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.

Step 5

Pour soup into bowls and garnish with reserved bacon grated Cheddar cheese cilantro and green onions.

Nutritional Information

Southwestern Chicken and Corn Soup Recipe

Servings Per Recipe:7

Calories: 572.1

% Daily Value *

Protein: 35.9g 72%

Carbohydrates: 41.4g 13%

Dietary Fiber: 4.4g 18%

Sugars: 5.1g

Fat: 30.1g 46%

Saturated Fat: 15.3g 77%

Cholesterol: 119.2mg 40%

Vitamin A Iu: 1796.6IU 36%

Niacin Equivalents: 14.1mg 109%

Vitamin B6: 0.5mg 34%

Vitamin C: 47.3mg 79%

Folate: 62.4mcg 16%

Calcium: 276.7mg 28%

Iron: 2mg 11%

Magnesium: 55mg 20%

Potassium: 591mg 17%

Sodium: 1186.5mg 48%

Thiamin: 0.3mg 28%

Calories From Fat: 270.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.