Ww Southwestern Chicken Soup Recipes

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SOUTHWESTERN CHICKEN SOUP



Southwestern Chicken Soup image

Classic Tex‐Mex ingredients-including jalapeño, lime, corn, and avocado-give this soup bold flavour without a lot of fuss. Cutting the chicken breast into small bite‐size pieces cuts down on cooking time.

Categories     Dinner,Lunch

Time 37m

Yield 4 servings

Number Of Ingredients 16

2 tsp(s) Olive oil
1 pound(s) Uncooked boneless skinless chicken breast
0.5 tsp(s) Table salt
0.25 tsp(s) Black pepper
1 medium Uncooked onion(s) chopped
1 item(s), small Uncooked bell pepper(s) small, green variety, chopped
1 medium Jalapeño pepper(s) seeded and minced
2 clove(s), large Garlic clove(s) minced
1 tbsp(s) Chili powder
2 tsp(s) Ground cumin
29 oz Fat-free reduced sodium chicken broth 2 (14 1/2-oz can)
14.5 oz Canned diced tomatoes
1 cup(s) Cooked frozen corn kernels on cob or fresh
1 tbsp(s) Fresh lime juice
0.5 medium Avocado medium, pitted, peeled, and cut into 8 slices
0.25 cup(s) Cilantro leaves

Steps:

  • Heat 1 tsp oil in Dutch oven over medium‐high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  • Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  • Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  • Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • Serving size: 1¾ cups soup with 2 slices avocado

Nutrition Facts : Calories 216 kcal

SOUTHWESTERN CHICKEN SOUP



Southwestern chicken soup image

Classic Tex-Mex ingredients-including jalapeño, lime, corn, and avocado-give this soup bold flavor without a lot of fuss. Cutting the chicken breast into small bite-size pieces cuts down on cooking time. Ready in just under 40 minutes, preparation is easy and uses only one pot. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Serve with crunchy tortillas to keep with the Tex-Mex theme. Leftovers make a wonderful lunch so prepare a double batch.

Categories     Dinner

Time 34m

Yield 4 servings

Number Of Ingredients 16

2 tsp Olive oil
1 pound(s) Uncooked boneless skinless chicken breast cut into 1/2-inch cubes
0.5 tsp Table salt
0.25 tsp Black pepper
1 medium Uncooked onion(s) chopped
1 item(s), small Uncooked bell pepper(s) green variety, chopped
1 medium Jalapeño pepper(s) seeded and minced
2 medium clove(s) Garlic clove(s) minced
1 Tbsp Chili powder
2 tsp Ground cumin
29 oz Reduced-sodium chicken broth 2 (14 1/2-oz can)
14.5 oz Canned diced tomatoes 1 can, drained
1 cup(s) Frozen corn kernels on cob or fresh
1 Tbsp Fresh lime juice
0.5 item(s), medium Avocado Hass variety, pitted, peeled, and cut into 8 slices
0.25 cup(s) Cilantro lightly packed leaves

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  • Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  • Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  • Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • Serving size: 1¾ cups soup with 2 slices avocado

Nutrition Facts : Calories 217 kcal

SOUTHWESTERN CHICKEN AND VEGETABLE SOUP



Southwestern chicken and vegetable soup image

Fill your bowls with the best of the Southwest when you serve this rich and hearty soup. Ready in just under 40 minutes, preparation is easy and uses only one pot. Jalapeño brings the heat while lime juice adds a bright zingy finish. Cooling slices of avocado top each bowl beautifully and add a tender richness to each bite. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Take leftovers in a thermos for a hearty lunch. Serve with crunchy tortillas to keep with the Tex-Mex theme.

Time 37m

Yield 4 servings

Number Of Ingredients 16

2 tsp Olive oil
3.666 cup(s) Reduced-sodium chicken broth 2 (14 1/2-ounce) cans
4 oz Uncooked boneless skinless chicken breast cut into 1/2-inch cubes
0.5 tsp Table salt
0.25 tsp Black pepper
1 medium Uncooked onion(s) chopped
1 item(s), small Uncooked bell pepper(s) green, chopped
1 medium Jalapeño pepper(s) seeded and chopped
2 medium clove(s) Garlic clove(s) minced
1 Tbsp Chili powder
2 tsp Ground cumin
14.5 oz Canned diced tomatoes drained
1 cup(s) Frozen corn kernels or fresh kernels
1 Tbsp Fresh lime juice
0.5 item(s), medium Avocado pitted, peeled, and cut into 8 slices
0.25 cup(s) Cilantro

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  • Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  • Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  • Ladle soup evenly into 2 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • Serving size: 1 3/4 cups soup with 2 slices avocado

Nutrition Facts : Calories 111 kcal

WW SOUTHWESTERN CHICKEN SOUP



WW Southwestern Chicken Soup image

Warm, and filling chicken soup with all the flavors we love, I've written the recipe as posted, but made it simpler by just browning the chicken breast whole, putting everything in the crockpot, and cooking on low for about 6 hours, then shredding the chicken just before serving - EASY peasy and delicious, from the Weight Watchers site and only 3 Smart Points perserving

Provided by Bonnie G 2

Categories     One Dish Meal

Time 6h10m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 16

2 teaspoons olive oil
1 lb chicken breast, cut into 1/2-inch cubes
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 medium onion, chopped
1 small bell pepper, chopped
1 jalapeno pepper, medium, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
29 ounces reduced-sodium chicken broth
14 1/2 ounces canned diced tomatoes, drained
1 cup frozen corn kernels
1 tablespoon fresh lime juice
1 avocado, medium, pitted, peeled, and cut into 8 slices
1/4 cup cilantro, leaves

Steps:

  • 1. Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  • 2. Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
  • 3. Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
  • 4. Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
  • 5. Serving size: 1¾ cups soup with 2 slices avocado.
  • Notes.
  • Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.

Nutrition Facts : Calories 302.3, Fat 15.2, SaturatedFat 3.3, Cholesterol 48.4, Sodium 315.3, Carbohydrate 23.5, Fiber 5.4, Sugar 3.5, Protein 22.2

SOUTHWESTERN CHICKEN AND CORN SOUP



Southwestern Chicken and Corn Soup image

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!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h10m

Yield 7

Number Of Ingredients 22

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

Steps:

  • 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.
  • 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.
  • 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
  • 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.
  • Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g

SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! -Will Smith, Beebe, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 14

1/2 pound boneless skinless chicken breast, cut into 3/4-inch pieces
2 teaspoons canola oil
1 small sweet red pepper, finely chopped
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium lime, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and chopped
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 small tomato, peeled, seeded and chopped
2 green onions, sliced

Steps:

  • In a large nonstick saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute red pepper and onion until tender. Add the garlic; cook 1 minute longer. Add the broth, beans, corn, lime, jalapeno, black pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tomato, green onions and chicken; heat through.

Nutrition Facts : Calories 199 calories, Fat 3g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 621mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges

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.

EASY SOUTHWESTERN CHICKEN SOUP



Easy Southwestern Chicken Soup image

A great tasting soup I threw together when I was doing Phase 1 on the South Beach® diet. Very filling and satisfying, and even better the next day!

Provided by VickiS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 12

Number Of Ingredients 8

32 ounces chicken broth
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (14 ounce) can petite diced tomatoes
2 (6 ounce) cans chunk white chicken, drained
1 tablespoon minced garlic
½ teaspoon red pepper flakes
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 14.9 g, Cholesterol 17.2 mg, Fat 2.4 g, Fiber 5.6 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 955.8 mg, Sugar 1.2 g

SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY



Southwestern Chicken & Rice Soup Low-Fat and My Way image

Recipe by WW quick, Light snd Healthy Cookbook made even lower fat. Substitute cooked brown rice for the white to make it have even more fiber. I like it with or without the lime juice.

Provided by Sassy Cat

Categories     Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

48 ounces fat free chicken broth
1/3 cup onion, chopped
1/3 cup celery, chopped
1/3 cup green bell pepper, chopped
1/2 cup long-grain rice, uncooked
1/4 teaspoon cumin
12 ounces boneless skinless chicken breasts, chopped
1 cup tomatoes, chopped
1/2 cup whole kernel corn, frozen
1 (4 1/2 ounce) can green chilies, chopped, undrained
1/4 cup lime juice
2 tablespoons cilantro, chopped, fresh
1/4 teaspoon salt

Steps:

  • Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
  • Return to a boil.
  • Cover, reduce heat, and simmer 15 minutes until rice is tender.
  • Skip these steps if you are using cooked brown rice.
  • Stir chicken, and next 3 ingreds. into rice mixture.
  • Bring to a boil.
  • Remove mixture from heat.
  • Stir in lime juice, cilantro, and salt.
  • Serve.

Nutrition Facts : Calories 242.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 49.3, Sodium 1672.3, Carbohydrate 31.1, Fiber 2.4, Sugar 5.1, Protein 25.1

SLOW COOKER SOUTHWESTERN CHICKEN SOUP



Slow Cooker Southwestern Chicken Soup image

Here's the perfect recipe for a busy week, because the slow cooker does most of the work for you! -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

  • In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 364mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWESTERN CHICKEN SOUP



Southwestern Chicken Soup image

This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 7h10m

Yield 10 servings.

Number Of Ingredients 12

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

  • In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts :

SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

This is a recipe I adapted from a Betty Crocker recipe. You can cut back on the Cajun seasoning if desired or for the more adventuresome add some fresh chiles to taste near the end of cooking time.

Provided by Kate in Ontario

Categories     Lunch/Snacks

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, cut in 1 inch pieces
2 stalks celery, cut in bite sized pieces
1 large onion, chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups low-fat chicken broth
1 (14 1/2 ounce) can red kidney beans, drained and rinsed
1 (14 1/2 ounce) can corn, drained
1 -2 tablespoon cajun seasoning
2 tablespoons chopped fresh cilantro
tortilla chips, slightly crushed

Steps:

  • Mix all ingredients together.
  • Place in crock pot and cook covered on low for 7-8 hours.
  • Ladle in bowls and add garnish if desired.

Nutrition Facts : Calories 291.1, Fat 2.4, SaturatedFat 0.5, Cholesterol 43.9, Sodium 360.9, Carbohydrate 44.1, Fiber 9.4, Sugar 8.6, Protein 27.1

SOUTHWESTERN CHICKEN SOUP



Southwestern Chicken Soup image

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

Provided by karenatlincoln

Categories     Southwestern U.S.

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans chicken broth
1 lb chicken breast
1 (4 ounce) can diced chilies
1 (14 1/2 ounce) can beans, pinto or 1 (14 1/2 ounce) can great northern beans, drained and rinsed
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 cup dried onion
1 cup frozen corn
sour cream (optional)

Steps:

  • combine all ingredients in crock pot except corn and sour cream.
  • add corn after 4 hours if cooking on high or after 7 hours if cooking on low.
  • cook total 5 hours high or 8 hours low.
  • remove chicken, shred and return to crock pot.
  • serve and add tablespoon of sour cream to serving (optional).

Nutrition Facts : Calories 190.4, Fat 8.2, SaturatedFat 2.3, Cholesterol 48.4, Sodium 889.5, Carbohydrate 9.1, Fiber 1.1, Sugar 1.7, Protein 20.1

SOUTHWEST BLACK BEAN CHICKEN SOUP



Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Steps:

  • Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

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From thegratefulgirlcooks.com


SOUTHWESTERN CHICKEN SOUP RECIPE | MYRECIPES
Step 1. Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
From myrecipes.com


10 MINUTE SOUTHWEST CHICKEN SOUP - BAREFEET IN THE KITCHEN
2020-09-23 Instructions. Combine the corn, beans, tomatoes, chicken broth, garlic powder, cumin, salt, pepper, and cayenne in a pot. Bring to a boil and then reduce to medium-high heat. Add the chicken and stir to combine. Simmer for 2-3 minutes, until the chicken is warm and the soup is steaming. Ladle the hot soup into bowls and add the toppings of your ...
From barefeetinthekitchen.com


SOUTHWEST CHICKEN SOUP | CROCKPOT RECIPE | 0 WW SMARTPOINTS
Zero Point Weight Watchers Taco Soup packed with chicken breast, beans, corn, tomatoes, and tons of taco flavor. Cooked in the slow cooker or on the stove-top, this healthy dish will feed a crowd and couldn't be easier to make. 0 Blue, 0 Purple, 6 Green Smartpoints #ww #wwgreen #wwblue #wwpurple #wwsmartpoints #wwrecipes #weightwatchers
From pinterest.com


HEALTHY SOUTHWEST CHICKEN SOUP - SIMPLY SCRATCH
2020-04-01 Pour in 1 quart (4 cups) low-sodium chicken broth. Lastly, add the remaining drained can of pinto to a mini food processor, and pulse until smooth. Transfer the blended pinto beans to the soup and stir to combine. Cover and bring the soup to a low boil. Reduce to medium low, simmering for 30 to 40 minutes.
From simplyscratch.com


SOUTHWEST CHICKEN CHOWDER + 8 MORE SLOW-COOKER CHICKEN RECIPES
In a slow cooker, combine broth, beans, corn, bell pepper, onion, milk, garlic, and cumin. Stir well. Season chicken with salt and black pepper, and add to the slow cooker. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is cooked through. Transfer chicken to a …
From hungry-girl.com


EASY SOUTHWESTERN CHICKEN SOUP - FUELING A SOUTHERN SOUL
2022-01-05 Add a whole chicken to a large pot and cover with water. Add in a pinch of salt and 2 bay leaves and bring to a boil. Cover with a lid and cook for 30 minutes or until the chicken is fully cooked. Remove from the pot - discard the skin and bones - shred the chicken and continue as directed for the rest of the recipe.
From fuelingasouthernsoul.com


SOUTHWESTERN CHICKEN SOUP - EASY HOME MEALS
Southwestern Chicken Soup. Chicken Fall Family Favorites Super Bowl Sunday Dinner Lunch Recipe At A Glance. 4 ingredients 15-30 minutes 4 Servings Warm up with this southwestern chicken soup recipe. Perfect for the fall season! Save Recipe. Ratings/Reviews. Reviews (0) Write A Review. Sponsored By Tyson® Foods, Inc. Recipe Ingredients. 1 (9-oz.) pkg. Tyson® …
From easyhomemeals.com


SOUTHWESTERN CHICKEN SOUP | RECIPES | WW USA
WellnessWins . Success Stories
From cmsio.dev.cmsnonprod.us-east-1.aws.wwiops.io


SOUTHWEST CHICKEN SOUP RECIPE - CHILI PEPPER MADNESS
2021-11-29 Rough chop the chicken so it is nice and chunky. Season it with 1/2 tablespoon southwest seasoning blend, then cook the chicken in the pot, stirring, until it is mostly cooked through, 5-6 minutes. Stir in the garlic and remaining southwest seasonings and cook another minute, until you can smell that gorgeous garlic.
From chilipeppermadness.com


EASY SOUTHWESTERN CHICKEN SOUP - A FOOD LOVER'S KITCHEN
2022-04-13 Instructions. Combine all of the ingredients in a stock pot on the stove top, or in an Instant Pot. Cover the pot with lid. Cook for 30 minutes on medium heat on the stove top. If cooking in the Instant Pot, set to high pressure for 8 minutes, then allow the Instant Pot to naturally release pressure. Remove the chicken from the pot and shred it ...
From afoodloverskitchen.com


SOUTHWESTERN CHICKEN SOUP RECIPE | MYRECIPES
Step 1. Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
From myrecipes.com


EASY SOUTHWESTERN CHICKEN SOUP: WIN THE CROWD ON GAME DAY
2017-02-04 Saute chopped onions and peppers in large pot over medium heat until tender. Stir in undrained tomatoes, undrained black beans, broth and refried beans. Bring to a boil. Reduce heat to low. Stir in Velveeta until melted, stirring often. Add in chicken and simmer 5 minutes, stirring occasionally. Top with sour cream, green onion and shredded cheese.
From findingzest.com


SOUTHWESTERN CHICKEN SOUP - ONEBALANCEDLIFE.COM
2022-01-05 Saute chopped onion and minced garlic in large pot with olive oil. Add in large can of petite diced tomatoes and rotel tomatoes. Add all beans and corn after draining. In large pot, add shredded chicken breast, chicken broth and packet of taco and ranch seasoning. Bring to a boil and then simmer for 45 minutes to an hour.
From onebalancedlife.com


SOUTHWESTERN CHICKEN SOUP RECIPE | HEALTH.COM
Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and …
From health.com


WW SOUTHWEST RECIPES ALL YOU NEED IS FOOD
Classic Tex-Mex ingredients—including jalapeño, lime, corn, and avocado—give this soup bold flavor without a lot of fuss. Cutting the chicken breast into small bite-size pieces cuts down on cooking time. Ready in just under 40 minutes, preparation is easy and uses only one pot. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets …
From stevehacks.com


SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP | RECIPES
Learn how to make Southwestern slow cooker chicken and potato soup & see the Smartpoints value of this great recipe. Dec 23, 2016 - Enjoy a tasty and delicious meal with your loved ones. Learn how to make Southwestern slow cooker chicken and potato soup & see the Smartpoints value of this great recipe. Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.com


DETOX SOUTHWEST CHICKEN SOUP RECIPE (VIDEO) - A SPICY PERSPECTIVE
2019-02-15 Instructions. Set a large 6-8 quart pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all the spices, carrots, and 1 1/2 teaspoons sea salt.
From aspicyperspective.com


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