Easy Southwest Soup Recipes

SOUTHWEST CHICKEN SOUP

Steps:

• Heat oil to medium in large soup pot.
• Brown meat, onion, garlic and spices.
• Add all canned ingredients and bring to low boil.
• Reduce heat and simmer 15 minutes.
• Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
• Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

SOUTHWESTERN SOUP

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
• Serve with cornbread, if desired.

SOUTHWESTERN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

EASY SOUTHWEST SOUP

Steps:

• In a large Dutch oven heat the olive oil over medium heat.
• Add the onions, green pepper, and garlic. Cook until the vegetables are tender about 6 to 8 minutes. Stirring frequently so the vegetables do not brown.
• Add the chicken, black beans, tomatoes, corn, chiles, and salsa and stir in.
• Stir in the seasoning except for the salt and pepper.
• Add the chicken broth and stir in. Add the salt and pepper to taste.
• Bring the soup to a boil and reduce heat. Simmer for 30 to 45 minutes.

CREAMY SOUTHWEST CHICKEN SOUP

Steps:

• Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
• Remove the lid and add the pieces of cream cheese. Stir until completely melted and the soup is smooth. Add the frozen corn and cook, uncovered, for 2 or 3 minutes. Squeeze in the juice from the lime and remove from the heat. Taste and season with additional salt and freshly ground black pepper, if desired.
• Spoon into bowls and add the toppings of your choice.

SOUTHWEST CHICKEN SOUP

Steps:

• Add all ingredients EXEPT cream cheese to slow cooker. Stir. If you're using uncooked chicken breast go ahead and add them right to the slow cooker, or add cooked shredded chicken.
• Cook for 4 hours on high, or 6 hours on low. Remove chicken breasts and shred if needed. Add shredded chicken back to the soup.
• Add cream cheese. Stir until cream cheese is melted
• Add all ingredients EXEPT cream cheese to pressure cooker. Stir. If you're using whole, uncooked chicken breasts add them.
• Cook. Place lid on the pressure cooker. Close pressure releaser valve. Set to high pressure for 8 minutes.
• Open valve to quick release the pressure. Remove chicken breast and shred with forks, or see how to shred chicken using a mixer. Add chicken back to the soup.
• Add cream cheese. Stir until melted and mixed through.
• Add all ingredients EXEPT cream cheese to a stockpot or large pan. Stir. If you're using an uncooked chicken breast add it to the pot.
• Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.
• Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.