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Southwestern Chicken and Corn Soup
Southwestern Chicken and Corn Soup
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Creamy Southwest chicken and corn soup with bold spices, jalapenos, and gooey Cheddar cheese.
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
  • 0.25 cup all-purpose flour
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 5 cups Swanson® Unsalted Chicken Broth
  • 3.5 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
  • 0.5 cup grated sharp Cheddar cheese
  • 0.25 cup chopped fresh cilantro leaves
  • 0.25 cup chopped green onion
Instructions:
  • Cook the bacon in a Dutch oven over medium-high heat until evenly browned and slightly crisp, about 10 minutes. Drain the bacon on paper towels and leave 2 tablespoons of bacon grease in the pot.
  • Combine butter and bacon grease in a pot over medium heat, then add onion, red bell pepper, and jalapeno. Cook until just softened, about 5-6 minutes. Stir in minced garlic and cook for another minute. Finally, whisk in flour until fully incorporated, around 2 minutes.
  • Season the mixture with a flavorful blend of salt, pepper, cumin, chili powder, and cayenne pepper. Slowly incorporate Swanson® Unsalted Chicken Broth while whisking continuously to avoid lumps. Once mixed, bring to a boil over medium-high heat. Stir in potatoes and green chilies, then lower the heat to medium-low. Allow the vegetables to simmer until they start to soften, approximately 12 minutes.
  • Combine frozen corn and chopped chicken in the pot. Sprinkle in 1/2 cup of cooked bacon pieces. Pour in the half and half and gently mix. Simmer on low until chicken and corn are heated through for about 8 to 10 minutes. Take the pot off the heat and fold in 1 cup of grated Cheddar cheese until melted.
  • Ladle soup into bowls and top with crispy bacon, melty Cheddar cheese, fresh cilantro, and chopped green onions.

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