Cheesy Southwest Chicken Soup Recipes

CHEESY SOUTHWEST CHICKEN SKILLET

Steps:

• In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
• Add chicken, cooking sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.

SOUTHWEST CHEESE SOUP

Steps:

• In 4-quart Dutch oven, mix all ingredients except cilantro.
• Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.

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.

CHEESY CHICKEN CORN SOUP

Steps:

• In a large saucepan, combine the broth, tomatoes, chicken, corn, 1 cup water, onion and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the corn is tender. , Combine the flour and remaining water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted.

CHEESY CHICKEN SOUP

Steps:

• Lightly oil (use olive oil) the bottom of a large saucepan.
• Cook bacon over medium heat, in the pan, until crisp.
• Remove bacon from pan.
• Set aside.
• Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes.
• Add broth and potatoes; bring to boil.
• Cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
• Add corn; stir well.
• Place flour in a bowl.
• Gradually add milk, stirring with a whisk until blended; add to soup.
• Cook over medium heat 15 minutes or until thick, stirring frequently.
• Stir in cheese, salt, pepper and cayenne.
• Crumble bacon and sprinkle over top.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

SOUTHWEST CHICKEN SOUP

Steps:

• Add all ingredients EXEPT cream cheese to slow cooker. Stir. If you're using uncooked chicken breast go ahead and add them right to the slow cooker, or add cooked shredded chicken.
• Cook for 4 hours on high, or 6 hours on low. Remove chicken breasts and shred if needed. Add shredded chicken back to the soup.
• Add cream cheese. Stir until cream cheese is melted
• Add all ingredients EXEPT cream cheese to pressure cooker. Stir. If you're using whole, uncooked chicken breasts add them.
• Cook. Place lid on the pressure cooker. Close pressure releaser valve. Set to high pressure for 8 minutes.
• Open valve to quick release the pressure. Remove chicken breast and shred with forks, or see how to shred chicken using a mixer. Add chicken back to the soup.
• Add cream cheese. Stir until melted and mixed through.
• Add all ingredients EXEPT cream cheese to a stockpot or large pan. Stir. If you're using an uncooked chicken breast add it to the pot.
• Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.
• Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.