Southwestern Chicken and Corn Soup

Name: Southwestern Chicken and Corn Soup
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10 cups
Ingredients: 10 slices bacon, cut into 1-inch pieces; 2 tablespoons butter; 1 cup diced yellow onion; 1 cup diced red bell pepper; 1 large jalapeno chile pepper, diced; 1 large clove garlic, minced; ¼ cup all-purpose flour; 1 ½ teaspoons kosher salt; ½ teaspoon ground black pepper; ½ teaspoon ground cumin; ½ teaspoon chili powder; 1 pinch cayenne pepper; 5 cups Swanson® Unsalted Chicken Broth; 3 ½ cups Yukon gold potatoes, 3/4-inch dice; 1 (4 ounce) can chopped green chiles, drained; 3 cups frozen corn; 3 cups chopped rotisserie chicken; 2 cups half-and-half; 1 cup grated sharp Cheddar cheese; ½ cup grated sharp Cheddar cheese; ¼ cup chopped fresh cilantro leaves; ¼ cup chopped green onion

Rating: 4.85 stars

26 Ratings
23 Reviews
4 Photos

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!

By Campbell's Kitchen

Gallery

Recipe Summary

prep:

25 mins

cook:

45 mins

total:

1 hr 10 mins

Servings:

Yield:

10 cups

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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
Step 4
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.
Step 5
Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

Tips

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Nutrition Facts

Per Serving:

572 calories; protein 35.9g; carbohydrates 41.4g; fat 30.1g; cholesterol 119.2mg; sodium 1186.5mg. Full Nutrition

Reviews (23)

Most helpful positive review

JanelleCam

12/19/2017

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

Helpful

(3)

26 Ratings

5 star values: 22
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Heather Wheeler

04/19/2017

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

Helpful

(4)

JanelleCam

12/19/2017

Helpful

(3)

Jenny Josephson

11/20/2016

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

Helpful

(2)

Estella

03/31/2019

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

Helpful

(1)

Amy Leonard

09/09/2016

Excellent soup even without the bacon and jalapenos! I can't imagine how delicious this would be with the bacon. Definitely a keeper. My entire family loved it. My husband asked if I would make this again. My daughter scarfed it up. Read More

Helpful

(1)

Ms Jean

05/31/2018

This is a delicious soup! I scaled it down to 5 servings and used one large Yukon gold potato. I did not have regular bacon on hand to use but I'm sure it would be even better doing that step. In place of the jalapeno (which I also didn't have) I just went a little heavier with the cayenne and other spices and it had a nice bite to it. For the corn I used half of a 14.5 oz can of creamed style corn. I also only added enough half & half until I got the desired color (less than listed). Thanks for this great recipe!! Read More

Helpful

(1)

gamma penny

01/02/2019

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

Helpful

(1)

Erica McLean

08/12/2018

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

Helpful

(1)

MONICA FERDIG

02/21/2016

Loved it the seasoning delicious and I liked the creaminess from the half and half. We didn't do the jalapenos because didn't have any. This made it so it had a hint of spicy but not to much which was perfect for what we were in the mood for. If you like spicy be sure to add the jalapenos. Read More

Helpful

(1)

More Reviews

Back to Southwestern Chicken and Corn Soup

All Reviews for Southwestern Chicken and Corn Soup

- of Reviews

Southwestern Chicken and Corn Soup

Servings Per Recipe: 7
Calories: 572.1

% Daily Value *

protein: 72 %

carbohydrates: 13 %

dietary fiber: 18 %

sugars:

fat: 46 %

saturated fat: 77 %

cholesterol: 40 %

vitamin a iu: 36 %

niacin equivalents: 109 %

vitamin b6: 34 %

vitamin c: 79 %

folate: 16 %

calcium: 28 %

iron: 11 %

magnesium: 20 %

potassium: 17 %

sodium: 48 %

thiamin: 28 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Southwestern Chicken and Corn Soup

1 of 23

All Reviews

Heather Wheeler

04/19/2017

Helpful

(4)

JanelleCam

12/19/2017

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.

Helpful

(3)

Jenny Josephson

11/20/2016

Helpful

(2)

Estella

03/31/2019

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.

Helpful

(1)

Amy Leonard

09/09/2016

Helpful

(1)

Ms Jean

05/31/2018

Helpful

(1)

gamma penny

01/02/2019

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.

Helpful

(1)

Erica McLean

08/12/2018

Helpful

(1)

MONICA FERDIG

02/21/2016

Helpful

(1)