Southwestern Chicken and Corn Soup

Southwestern Chicken and Corn Soup

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!

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
572 Calories

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.
Step 5
Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.
Southwestern Chicken and Corn Soup
Southwestern Chicken and Corn Soup
Southwestern Chicken and Corn Soup
Southwestern Chicken and Corn Soup

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

Categories

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