Johnsonville Flame Grilled Southwestern Chicken Soup Recipes

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JOHNSONVILLE FLAME GRILLED SOUTHWESTERN CHICKEN SOUP



Johnsonville Flame Grilled Southwestern Chicken Soup image

Hearty and mouthwatering, this soup is great as a side or a meal! Your choice of either Johnsonville Flame Grilled Southwestern Seasoned or Black Pepper and Sea Salt chicken breasts will bring the fiesta to your next meal.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands

Time 15m

Yield 6

Number Of Ingredients 10

1 (9 ounce) package Johnsonville® Flame Grilled Southwestern Seasoned or Johnsonville® Flame Grilled Black Pepper & Sea Salt Chicken Breasts, diced
2 (14 ounce) packages frozen Southwest vegetable mix (corn, black beans, poblano peppers, red peppers, and onions)
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with green chiles
1 (1.25 ounce) package taco seasoning
¼ cup fresh cilantro, chopped
½ cup wonton strips
½ cup shredded Cheddar cheese
½ cup sour cream

Steps:

  • In a saucepan, combine the chicken, Southwest vegetable mix, chicken broth, tomato sauce, tomatoes, taco seasoning, and cilantro.
  • Bring to a boil over medium heat.
  • Reduce heat to low; simmer for 5 minutes or until heated through.
  • Serve with wonton strips, cheese, and sour cream, if desired.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 35.1 g, Cholesterol 51 mg, Fat 9.8 g, Fiber 8.6 g, Protein 21.7 g, SaturatedFat 4.9 g, Sodium 1877.7 mg, Sugar 4.5 g

SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

Make and share this Southwest Chicken Soup recipe from Food.com.

Provided by chef 1026044

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

Steps:

  • Heat oil to medium in large soup pot.
  • Brown meat, onion, garlic and spices.
  • Add all canned ingredients and bring to low boil.
  • Reduce heat and simmer 15 minutes.
  • Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
  • Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

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