Southwestern Chicken and Corn Soup recipe

Name: Southwestern Chicken and Corn Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 2 tablespoons butter; ¼ cup all-purpose flour; ½ teaspoon ground black pepper; 2 cups half-and-half; ½ teaspoon ground cumin; 1 pinch cayenne pepper; ½ teaspoon chili powder; 1 large clove garlic, minced; 3 cups frozen corn; ¼ cup chopped green onion; 1 cup diced red bell pepper; 1 ½ teaspoons kosher salt; 1 cup diced yellow onion; ½ cup grated sharp Cheddar cheese; ¼ cup chopped fresh cilantro leaves; 1 (4 ounce) can chopped green chiles, drained; 1 cup grated sharp Cheddar cheese; 10 slices bacon, cut into 1-inch pieces; 1 large jalapeno chile pepper, diced; 5 cups Swanson® Unsalted Chicken Broth; 3 ½ cups Yukon gold potatoes, 3/4-inch dice; 3 cups chopped rotisserie chicken

Recipe Instructions

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.