SOUTHWEST CHICKEN SOUP
Make and share this Southwest Chicken Soup recipe from Food.com.
Provided by chef 1026044
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
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.
SOUTHWEST CHEESE SOUP
Five ingredients and 20 minutes are all you need to make a homemade soup with Southwest flair.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 4-quart Dutch oven, mix all ingredients except cilantro.
- Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.
Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 95 mg, Fiber 12 g, Protein 31 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 20 g, TransFat 1/2 g
SOUTHWESTERN CAULIFLOWER AND HAM SOUP
Serve hot with a slice of cheese bread. Enjoy!
Provided by PAPERDOLL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes.
- Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 9.4 g, Cholesterol 71.9 mg, Fat 25.9 g, Fiber 2.2 g, Protein 18.8 g, SaturatedFat 11.6 g, Sodium 750.5 mg, Sugar 2.5 g
SPICY SOUTHWEST CORN CHEESE SOUP
Published by Velveeta in 2005.
Provided by Melissa Buchanan-Smith @lissak63
Categories Other Soups
Number Of Ingredients 8
Steps:
- Cook and stir corn and garlic in butter in a large saucepan on medium low heat till tender.
- Stir in remaining ingredients; cook until Velveeta is melted and soup is heated through. Top each serving with crushed tortilla chips if desired.
CHEESE SOUP
Provided by Alton Brown
Time 1h5m
Yield about 1 1/2 quarts (about 4 servings)
Number Of Ingredients 15
Steps:
- Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
- Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
- Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAMY SOUTHWEST CHICKEN SOUP
A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.
Provided by Valerie Brunmeier
Categories Main Course Soup
Time 40m
Number Of Ingredients 27
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 35 g, Protein 24 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 785 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
SOUTHWEST CHEESE SOUP
I have had this recipe for such a long time I cannot give credit where credit is due! When our boys were young, they loved this soup as much as my husband and I, so I would always double the ingredients. Now that it's just the two of us, it's the perfect size. I like the fact that this can be made after you get home from work and the flavor is just as good as if you slow cooked it all day. This is not a "spicy" soup, but you could add whatever spices you enjoy.
Provided by Lan3736
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in dutch oven except for cilantro.
- Cook over medium-low heat until cheese is melted and soup is hot.
- Sprinkle cilantro on top before serving.
SOUTHWEST CHICKEN SOUP
Southwest Chicken Soup is made with black beans, corn, and cream cheese! This soup is even better than Chilis Southwest Chicken soup and all you have to do is throw everything in the Crockpot and let it go!
Provided by Amy
Categories Soup
Time 4h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285 kcal, Carbohydrate 32 g, Protein 15 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 49 mg, Sodium 603 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
CHEESY SOUTHWEST CHICKEN SOUP RECIPE
This Cheesy Southwest Soup Recipe is simple, full of flavor, and we love that you can add whatever toppings you would like! Kids love this one!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
- Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and stir in velveeta cheese until it is completely melted.
- Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
Nutrition Facts : Calories 218 kcal, Carbohydrate 20 g, Protein 16 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 1104 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
SOUTHWESTERN CHICKEN AND CORN SOUP
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!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h10m
Yield 7
Number Of Ingredients 22
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.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g
SOUTHWESTERN BROCCOLI CHEESE SOUP
A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better. -Peggy Hendrix of Richardson, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender., Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.
Nutrition Facts : Calories 143 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 856mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.
SOUTHWEST CHEESE SOUP
Easy and good. My husband enjoys this as a start to a Southwest meal.
Provided by Sharon Whitley
Categories Other Soups
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a large saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted and soup is blended and hot, about 7-10 minutes.
SOUTHWEST CHEESE SOUP
Frankly, we're fans of just about any cheese soup. We love this Southwestern version for its creamy combination of corn, beans and VELVEETA goodness.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings about 1 cup each
Number Of Ingredients 6
Steps:
- Mix all ingredients except sour cream in large saucepan.
- Cook on medium heat 20 min. or until VELVEETA is melted and soup is heated through, stirring frequently.
- Serve topped with sour cream.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 970 mg, Carbohydrate 28 g, Fiber 6 g, Sugar 9 g, Protein 13 g
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