Southwestern Chicken and Corn Soup recipe

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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

Nutrition Info

572.1 calories
carbohydrate: 41.4 g
cholesterol: 119.2 mg
fat: 30.1 g
fiber: 4.4 g
protein: 35.9 g
saturatedFat: 15.3 g
servingSize: -
sodium: 1186.5 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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® 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.

Recipe Yield

10 cups

Recipe Note

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!

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