Southwestern Cream Of Chicken Soup Recipes

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.

SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

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.

SOUTHWEST CHICKEN SOUP

Steps:

• In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.

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.

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.

SOUTHWESTERN CREAM OF CHICKEN SOUP

Steps:

• Melt butter in a large pot. Stir in bell pepper, poblano, onion, garlic, chilli powder, cumin aand coiander. Sweat mixture until peppers begin to soften, about 5 minutes.
• Whisk in 3 T flour to coat vegetables; cook 2 minutes.(Make sue all vegetables are copated because if not it will taste like flour!) Whisk in milk, beer, and broth until smooth.
• Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.
• Combine cheese with remaining 3 T flour in a resealable plastic bag; toss to coat. Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful.
• Add chicken and cilantro to heat, 3-5 minutes.
• Garnish each serving of soup with lime slices and tortilla or pita chips.

SOUTHWESTERN CHICKEN AND CORN SOUP

Steps:

• 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.

SOUTHWESTERN CREAM OF CHICKEN SOUP RECIPE - (5/5)

Steps:

• Melt the butter and olive oil in a Dutch oven over medium heat. Add the bell pepper, poblano pepper, onion, chili powder, cumin, coriander, sea salt, and freshly cracked pepper, to taste. Sweat the mixture for 5-6 minutes or until the veggies begin to soften. Add the minced garlic, and stir constantly for 1 minute. Whisk in 3 tablespoons of flour to coat vegetables and cook for 2 minutes. Add the broth and milk (and beer) then whisk until smooth. To prevent lumps, make sure to whisk the milk into the vegetables and flour in a slow, steady stream. Add the rice and let simmer (DO NOT LET IT BOIL) for 15-25 minutes, or until the rice is tender. Combine the cheese with the remaining 3 tablespoons of flour in a zip lock bag; toss to coat. Coating the cheese with flour before adding to the soup helps prevent the cheese from separating in the soup. Add the cheese to the soup a handful at a time, stirring to melt completely before adding the next handful. Add chicken and cilantro to heat, 3-5 minutes. Taste the soup and re-season if needed. Garnish each serving of soup with lime slices. Serve immediately