Southwestern Chicken Soup Food

SOUTHWEST CHICKEN SOUP

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.

SOUTHWESTERN CHICKEN SOUP

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.

SOUTHWEST CHICKEN SOUP

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.

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.

EASY SOUTHWESTERN CHICKEN SOUP

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.

SOUTHWESTERN CHICKEN AND CORN SOUP

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.

SOUTHWESTERN SOUP

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 & BARLEY SOUP

Steps:

• Saute onion, garlic, celery and green pepper in olive oil in soup pot.
• Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.
• (Use chicken broth instead of water and bouillon if you prefer).
• Remove corn kernels from cob and add to soup.
• Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.
• Remove from pot.
• Tear off stalk and remove seeds.
• Dice chilies into small pieces and return to simmering pot.
• Let soup simmer 20 minutes and remove chicken from pot.
• Shred or dice chicken and return to pot.
• Add barley and let soup simmer for 25 minutes.
• Add zucchini and let simmer an additional 25 minutes.

SOUTHWESTERN CHICKEN SOUP

Steps:

• Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender, stirring frequently. Add garlic and cumin; cook and stir 1 min.
• Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Remove from heat.
• Stir in green onions and cilantro. Serve topped with cheese.

SOUTHWESTERN ENCHILADA CHICKEN SOUP

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.

SKILLET SOUTHWESTERN CHICKEN SOUP

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.