Name: Southwestern Chicken and Corn Soup
Prep time: 25 min
Cook time: 25 min
Yield: 7
Ingredients: Bacon, cut into 1-inch pieces - 10 slices; Butter - 2 tablespoons; Diced yellow onion - 1 cup; Diced red bell pepper - 1 cup; Jalapeno chile pepper, diced - 1 large; Garlic, minced - 1 large clove; All-purpose flour - ¼ cup; Kosher salt - 1 ½ teaspoons; Ground black pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Chili powder - ½ teaspoon; Cayenne pepper - 1 pinch; Swanson® Unsalted Chicken Broth - 5 cups; Yukon gold potatoes, 3/4-inch dice - 3 ½ cups; Chopped green chiles, drained - 1 (4 ounce) can; Frozen corn - 3 cups; Chopped rotisserie chicken - 3 cups; Half-and-half - 2 cups; Grated sharp Cheddar cheese - 1 cup; Grated sharp Cheddar cheese - ½ cup; Chopped fresh cilantro leaves - ¼ cup; Chopped green onion - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Southwestern Chicken and Corn Soup

1. Bacon, cut into 1-inch pieces - 10 slices

2. Butter - 2 tablespoons

3. Diced yellow onion - 1 cup

4. Diced red bell pepper - 1 cup

5. Jalapeno chile pepper, diced - 1 large

6. Garlic, minced - 1 large clove

7. All-purpose flour - ¼ cup

8. Kosher salt - 1 ½ teaspoons

9. Ground black pepper - ½ teaspoon

10. Ground cumin - ½ teaspoon

11. Chili powder - ½ teaspoon

12. Cayenne pepper - 1 pinch

13. Swanson® Unsalted Chicken Broth - 5 cups

14. Yukon gold potatoes, 3/4-inch dice - 3 ½ cups

15. Chopped green chiles, drained - 1 (4 ounce) can

16. Frozen corn - 3 cups

17. Chopped rotisserie chicken - 3 cups

18. Half-and-half - 2 cups

19. Grated sharp Cheddar cheese - 1 cup

20. Grated sharp Cheddar cheese - ½ cup

21. Chopped fresh cilantro leaves - ¼ cup

22. Chopped green onion - ¼ cup

How to cook deliciously - Southwestern Chicken and Corn Soup

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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