Southwestern Chicken and Corn Soup

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Description

A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!

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

Instructions

  1. Place bacon in a Dutch oven and cook over medium-high heat
  2. turning occasionally
  3. until evenly browned and slightly crisp
  4. about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
  5. Melt butter in the pot with the remaining bacon grease over medium heat. Add onion
  6. red bell pepper
  7. and jalapeno. Sautee until just softened
  8. 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated
  9. about 2 minutes.
  10. Season with salt
  11. pepper
  12. cumin
  13. chili powder
  14. and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth
  15. 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
  16. about 12 minutes
  17. 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
  18. 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
  19. Pour soup into bowls and garnish with reserved bacon
  20. grated Cheddar cheese
  21. cilantro
  22. and green onions.

Prep Time: 25 mins

Cook Time: 45 mins

Total Time: 1 hr 10 mins

Servings: 7

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