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!



Original recipe yields 7 servings
The ingredient list now reflects the servings specified



  • 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(R) 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.


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Nutrition Facts

572 calories; 30.1 g total fat; 119 mg cholesterol; 1186 mg sodium. 41.4 g carbohydrates; 35.9 g protein; Full Nutrition

Reviews (19)

Read More Reviews
21 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
my family loved this!! I made it without jalapeno because my son isn't a fan of too much heat and I went with condensed milk instead of half and half to make it a bit healthier and it was perfect. Read More
Rating: 5 stars
AMAZING! It went so quick I didn't have time to take a picture. My husband said it was a wonderful change from the normal potato soup. I did have to make some adjustments because I didn't have some things. I replaced the half and half with some milk and sour cream and I didn't have any canned green chilis so that was just omitted. I just used more jalapeño. Read More
Rating: 5 stars
This is my favorite soup as of now! I had chicken breasts in the fridge so chose to slice and sauce the chicken instead of going out to buy a rotisserie chicken but otherwise made it exactly as the recipe stated. We couldn't eat it quickly enough. Yumm!!! Read More
Rating: 5 stars
I had canned jalapeno omitted the green chilies and subbed celery for the bell pepper ( I didn't want to go grocery shopping and used what I had). Also used canned chicken. The flavors are amazing in this and i think the recipe is flexible so you can tinker with it which is always nice. Thank you. I will make it again. Read More
Rating: 5 stars
I omitted the bacon used only half the amount of cream and used two shredded chicken breasts instead of the rotisserie and it was still amazing. Read More
Rating: 5 stars
Excellent. Didn t use the suggested spices (except garlic) because I added a half can of rotel and that was spicy enough for us. Also added a can of cream of potato soup with the grated cheese. Read More
Rating: 5 stars
One of the best soups I ve ever made! Followed exactly but could not find canned chillies so I used canned jalapeños chopped. I topped it with cheese and crushed taco chips Read More
Rating: 5 stars
Amazing!!! What a fantastic flavor. My family said to add to our list of favorite recipes. Just enough kick thanks to the jalapeños but not overpowering. Made exactly as the recipe was written. Read More
Rating: 5 stars
Delicious soup. The only thing I didn t have was enough cheddar cheese so I put Velveeta in the soup and cheddar as garnish. It was perfect. A bit labor intensiv e but good! Read More