Southwestern Chicken And Corn Soup Recipe

Name: Southwestern Chicken And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup all-purpose flour; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 pinch cayenne pepper; 5 cups Swanson(R) Unsalted Chicken Broth; 3 1/2 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; Garnishes:; 1/2 cup grated sharp Cheddar cheese; 1/4 cup chopped fresh cilantro leaves; 1/4 cup chopped green onion

Servings: persons

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
1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pinch cayenne pepper
5 cups Swanson(R) Unsalted Chicken Broth
3 1/2 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
Garnishes:
1/2 cup grated sharp Cheddar cheese
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped green onion

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.
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.
3
Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson(R) 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
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.
5
Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

1869

kcal

Calories

Fat

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 10 slices bacon, cut into 1-inch pieces, 2 tablespoons butter, 1 cup diced yellow onion, 1 cup diced red bell pepper, and more.

Yes, Southwestern Chicken And Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Chicken And Corn Soup

How did you like this recipe?

Frequently Asked Questions