Creamy Southwest Chicken Soup
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"spicy creamy chicken soup"
Serves 8 | Prep Time 10 PT10M | Cook Time 30 PT40M | SoupWhy I Love This Recipe
It's creamy, fancy, different, and is the perfect soup with loads of calories in it
Ingredients You'll Need
2 Tablespoons (28 g) salted butter
▢1 cup (140 g) yellow onion chopped
▢1 (125 g) red bell pepper chopped (about a cup)
▢2-4 Tablespoons finely chopped jalapeno seeds and ribs removed see note
▢1 Tablespoon garlic minced
▢1 Tablespoon ancho chili powder
▢1 ½ teaspoons smoked paprika
▢1 teaspoon ground cumin
▢¼ teaspoon dried oregano
▢1 teaspoon table salt
▢½ teaspoon ground black pepper
▢2 10 oz (283 g) cans original Rotel (see note for substitute)
▢1 15 oz (425 g) can black beans rinsed and drained
▢1 15.5 oz (439 g) can pinto beans rinsed and drained
▢1 ¼ cup (175 g) frozen corn
▢3 cups (720 ml) chicken broth
▢1 lb (453 g) chicken mix of breast and thighs
▢6 oz (170 g) cream cheese cut into cubes, softened
▢Preferred toppings: limes, sour cream, corn chips and cilantro are all great options!
Directions
Melt butter in a Dutch oven or large soup pot over medium heat.
2 Tablespoons (28 g) salted butter
Add onion, bell pepper, and jalapeno and cook until softened, about 5 minutes.
1 cup (140 g) yellow onion,1 (125 g) red bell pepper,2-4 Tablespoons finely chopped jalapeno
Add garlic and cook until fragrant, about 30 seconds.
1 Tablespoon garlic
Sprinkle spices overtop (ancho chili powder, smoked paprika, cumin, oregano, salt, and pepper) and stir until combined.
1 Tablespoon ancho chili powder,1 ½ teaspoons smoked paprika,1 teaspoon ground cumin,¼ teaspoon dried oregano,1 teaspoon table salt,½ teaspoon ground black pepper
Add Rotel, black beans, pinto beans, and corn and stir together. Drizzle in chicken broth and stir to combine.
2 10 oz (283 g) cans original Rotel,1 15 oz (425 g) can black beans,1 15.5 oz (439 g) can pinto beans,1 ¼ cup (175 g) frozen corn,3 cups (720 ml) chicken broth
Add chicken (I usually cut the breasts in half so that they cook faster) and bring to a boil, stirring occasionally. Once chicken is cooked through, remove, shred or cut into bite-sized pieces, and return to the pot.
1 lb (453 g) chicken
Add cream cheese and stir until melted and thoroughly combined and smooth.
6 oz (170 g) cream cheese
Taste-test and add salt and pepper as needed. Serve warm, topped with your favorite toppings (a squeeze of lime is great in this soup!).
Preferred toppings:
Pairs Well With
bread
Questions, Comments & Reviews
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