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 caloriescarbohydrate: 41.4 gcholesterol: 119.2 mgfat: 30.1 gfiber: 4.4 gprotein: 35.9 gsaturatedFat: 15.3 gservingSize: -sodium: 1186.5 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Southwestern Chicken and Corn Soup
Directions
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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.
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.
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
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.
Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.