Southwest Chicken Soup

Southwest Chicken Soup

Southwest Chicken Soup

Are you sick of eating the same old soups? Well if you are looking for something different for your taste buds, try this new recipe. Below you will find a recipe for Southwest Chicken Soup. It is perfect for warming you up on those cold days. It is a creamy and chunky soup that is sure to please!

Southwest Chicken Soup Step

Southwest Chicken Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 Tbsp. Olive Oil
  • 1 lb. Chicken Breast, cut into ½ inch cubes
  • 1 Medium Onion, diced
  • 4 Cloves Garlic, minced
  • 4 oz. Can Chopped Chilies
  • 1 teas. Oregano
  • 1 teas. Cumin
  • 1 teas. Paprika
  • 1 teas. Chili Powder
  • 1 teas. Salt
  • ½ teas. Black Pepper
  • 4 Cups Chicken Stock or Broth
  • 1 Tbsp. Louisiana Hot Sauce
  • 8 oz. Cream Cheese, cut into cubes
  • 2 Cans Cannellini Beans (white kidney beans), drained
  • 1 Can Petite Diced Tomatoes
  • ¼ Cup Cilantro chopped
  • 1 lemon, juiced
  • 12 oz. Frozen Corn
  • 2 Cups Colby Jack Cheese, shredded
Instructions
  1. In a Dutch oven over medium high heat add 1 Tbsp. of Olive oil and the Chicken. Stirring occasionally until the Chicken is no longer visibly pink, remove to a bowl and set aside.
  2. Add the remaining Tbsp. of Olive oil to the Dutch oven and add the Onion and sauté until soft and starting to turn translucent, about 5 minutes.
  3. Add the Garlic, Chopped Chilies, Oregano, Cumin, Paprika, Chili Powder, Salt and Black Pepper and cook an additional 1 minute.
  4. Add the Chicken Stock and Hot Sauce and bring to a boil.
  5. Add the Cream Cheese, Beans, Tomatoes and Cilantro, bring to a boil then reduce to a simmer stirring occasionally to break up the cream cheese.
  6. Once the Cream cheese has melted and doesn’t look grainy any longer, add the Lemon Juice, Corn, and Chicken simmer an additional 15 minutes to warm everything through.
  7. Serve hot topped with cheese and fresh cilantro.

 


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