Southwestern Chicken And Corn Soup
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Yellow Onion (diced)1 cup
Red Bell Pepper (diced)1 large
Garlic (clove, minced)1 cup
All-Purpose Flour1.5 tsps
Kosher Salt1 tsp
Ground Black Pepper1 tsp
Ground Cumin1 tsp
Chili Powder1 pinch
Cayenne Pepper3.5 cups
Yukon Gold Potatoes (3/4-inch dice)3 cups
Corn (frozen)3 cups
Chicken (chopped rotisserie)2 cups
Half-And-Half1 cup
Green Onion (chopped)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
2
Drain bacon pieces on paper towels
3
Drain off all but 2 tablespoons bacon grease from pot
4
Melt butter in the pot with the remaining bacon grease over medium heat
5
Add onion, red bell pepper, and jalapeno
6
Sautee until just softened, 5 or 6 minutes
7
Add minced garlic and saute for 1 minute
8
Whisk in flour and stir until completely incorporated, about 2 minutes
9
Season with salt, pepper, cumin, chili powder, and cayenne pepper
10
Gradually whisk in Swanson(R) Unsalted Chicken Broth, stirring to prevent flour from clumping
11
Bring to a boil over medium-high heat
12
Add potatoes and green chilies; reduce heat to medium-low
13
Simmer until vegetables begin to soften, about 12 minutes Stir in frozen corn and chopped chicken
14
Add 1/2 cup of cooked bacon pieces
15
Add half and half; stir
16
Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes
17
Remove pot from heat
18
Stir in 1 cup grated Cheddar cheese until cheese melts
19
Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions