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.
EASY SOUTHWESTERN CHICKEN SOUP
A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!
Provided by VickiS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g
SOUTHWEST CHICKEN SOUP
This is a recipe I adapted from a Betty Crocker recipe. You can cut back on the Cajun seasoning if desired or for the more adventuresome add some fresh chiles to taste near the end of cooking time.
Provided by Kate in Ontario
Categories Lunch/Snacks
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together.
- Place in crock pot and cook covered on low for 7-8 hours.
- Ladle in bowls and add garnish if desired.
Nutrition Facts : Calories 291.1, Fat 2.4, SaturatedFat 0.5, Cholesterol 43.9, Sodium 360.9, Carbohydrate 44.1, Fiber 9.4, Sugar 8.6, Protein 27.1
SOUTHWEST CHICKEN SOUP
Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! -Will Smith, Beebe, Arkansas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.
Nutrition Facts : Calories 199 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 621mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
MIKE'S SPICY SOUTHWEST CHICKEN SOUP
Steps:
- In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
- In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan.
- Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete.
- While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside.
- Preheat the oven to 350 degrees F.
- Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible.
- Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SOUTHWEST CHICKEN BLACK BEAN SOUP
An extremely flavorful way to combine chicken and the ever growing popularity of black beans. Lots of flavor and a great thick broth. Its very healthy for you too! Serve with Recipe #43730.
Provided by Jamie Renee
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink.
- Dice and set aside.
- Finely chop bell peppers, onion and jalapeño slices in food processor or by hand if you like larger pieces.
- Combine all peppers, onion and jalapeño and add lemon juice and a pinch of salt.
- Melt margarine in a large stock pot.
- Sauté pepper and onion mixture until soft.
- Add can of crushed tomatoes, stirring.
- Add three cans of black beans, undrained.
- Add chicken to pot, stirring carefully; then add chicken broth to soup and stir.
- Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon.
- Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait.
- Serve with Recipe #43730.
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
SOUTHWEST CHICKEN VEGETABLE SOUP
This soup will warm you up and fill you up!! The beans, potatoes, and chicken are seasoned with southwest flavors that are sure to please. The sky is the limit for including vegetables. Summer squashes, corn, green beans, or anything else that you can get out of your garden or farmers' market! Just be sure to add more liquids to maintain the soup consistency that you desire.
Provided by riflchik
Categories Clear Soup
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place large stock or soup pot over medium heat and add olive oil.
- Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
- Add beans, broth, water, and tomatoes. Stir.
- Bring soup to a boil, then reduce heat to low.
- Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
- Serve piping hot, sprinkling cheese over top if desired.
Nutrition Facts : Calories 377.5, Fat 8, SaturatedFat 1.9, Cholesterol 36.6, Sodium 1109.4, Carbohydrate 49.2, Fiber 11, Sugar 7.4, Protein 28.5
SOUTHWESTERN SOUP
Make and share this Southwestern Soup recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened, drain.
- Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with sour cream and cilantro.
SOUTHWESTERN CHICKEN SOUP
This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts :
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.
SOUTHWEST BLACK BEAN CHICKEN SOUP
The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.
Provided by Beth
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 8h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g
SOUTHWESTERN ENCHILADA CHICKEN SOUP
Very easy, flavorful soup. Low in calories. This was out of a newspaper--food section. Made in crock pot, so easy in summer.
Provided by out of here
Categories Chicken
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute the cut up chicken (I cut in thin strips).
- Saute in the hot oil until lightly browned.
- Transfer to a crock pot.
- Stir in remaining ingredients.
- Cover and cook on low 6-8 hours.
- Cut tortilla strips thin and fry in hot oil until browned.
- Top each bowl of soup with tortilla strips and shredded cheese.
Nutrition Facts : Calories 373.3, Fat 8.8, SaturatedFat 1.5, Cholesterol 45.6, Sodium 948.7, Carbohydrate 49.3, Fiber 7, Sugar 6.9, Protein 28.4
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
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
SOUTHWEST CHICKEN AND RICE SOUP
Give a can of chicken rice soup an upgrade with this Southwest Chicken and Rice Soup. This Southwest Chicken and Rice Soup is ready in just 10 minutes.
Provided by My Food and Family
Categories Soup Recipes
Time 10m
Yield Makes 3 servings, about 1 cup each.
Number Of Ingredients 4
Steps:
- Heat soup as directed on label with water.
- Stir in salsa. Top each serving with 2 Tbsp. cheese.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 0.9767 g, Protein 5 g
SKILLET SOUTHWESTERN CHICKEN SOUP
This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. -Terri Stevens, Ardmore, Oklahoma
Provided by Taste of Home
Time 35m
Yield 4 servings (1 quart).
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.
Nutrition Facts : Calories 302 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1106mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.
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