Southwest Chicken Soup

Southwest Chicken Soup

Are you someone that enjoys a nice bowl of hot soup? Do you ever get sick of eating the same old soups? If you are looking for something different for your taste buds, I have a recipe you have to try. It is a recipe for Southwest Chicken Soup. This recipe is perfect for warming you up on those cold days. It is a creamy and chunky soup that is sure to please!

This southwest chicken soup tastes amazing just the way it is. However, if there is something in it that you do not care for such as cilantro, feel free to leave it out. Also, you can either use canned beans or pre-cook your own from dry. I normally like to pre-cook my own in the Instant Pot but if I am in a super hurry then I will use the canned ones.

This recipe is made in a dutch oven (large pot) but you could also make it in a slow cooker or even an Instant Pot.

If you liked this soup recipe, here are a few others to try.

• Potato Soup Recipe – Made In A Pressure Cooker – Whole30, Gluten Free & Vegan!
• Chicken Feet Broth Made In The Instant Pot / Pressure Cooker
• Cauliflower Chowder Recipe

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Southwest Chicken Soup

Course Soup

Author Reuse Grow Enjoy

Ingredients

• 2 Tbsp. Olive Oil
• 1 lb. Chicken Breast cut into ½ inch cubes
• 1 Medium Onion diced
• 4 Cloves Garlic minced
• 4 oz. Can Chopped Chilies
• 1 teas. Oregano
• 1 teas. Cumin
• 1 teas. Paprika
• 1 teas. Chili Powder
• 1 teas. Salt
• ½ teas. Black Pepper
• 4 Cups Chicken Stock or Broth
• 1 Tbsp. Louisiana Hot Sauce
• 8 oz. Cream Cheese cut into cubes
• 2 Cans Cannellini Beans white kidney beans, drained
• 1 Can Petite Diced Tomatoes
• ¼ Cup Cilantro chopped
• 1 lemon juiced
• 12 oz. Frozen Corn or drained can
• 2 Cups Colby Jack Cheese shredded

Instructions

1. In a Dutch oven over medium high heat add 1 Tbsp. of Olive oil and the Chicken. Stirring occasionally until the Chicken is no longer visibly pink, remove to a bowl and set aside.
2. Add the remaining Tbsp. of Olive oil to the Dutch oven and add the Onion and sauté until soft and starting to turn translucent about 5 minutes.
3. Now add the Garlic, Chopped Chilies, Oregano, Cumin, Paprika, Chili Powder, Salt and Black Pepper and cook an additional 1 minute.
4. Next add the Chicken Stock and Hot Sauce and bring to a boil.
5. Add the Cream Cheese, Beans, Tomatoes and Cilantro, bring to a boil then reduce to a simmer stirring occasionally to break up the cream cheese.
6. Once the Cream cheese has melted and doesn’t look grainy any longer, add the Lemon Juice, Corn, and Chicken simmer an additional 15 minutes to warm everything through.
7. Serve hot topped with cheese and fresh cilantro.