SOUTHWESTERN CHICKEN TORTILLA SOUP
Steps:
- In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.
Nutrition Facts :
EASY SOUTHWESTERN CHICKEN SOUP
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
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 SOUP
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
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 :
SKILLET SOUTHWESTERN CHICKEN SOUP
This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. -Terri Stevens, Ardmore, Oklahoma
Provided by Taste of Home
Time 35m
Yield 4 servings (1 quart).
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.
Nutrition Facts : Calories 302 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1106mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.
SOUTHWESTERN CHICKEN AND CORN SOUP
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
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
SOUTHWESTERN CHICKEN BLACK BEAN SOUP
This recipe was given to me by a good friend a couple of years ago, and I've been making it ever since. We love Mexican food, and bowls of this pack enough flavor to please even my husband. -Emily Fast of Leavenworth, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
SLOW COOKER SOUTHWESTERN CHICKEN SOUP
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
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 AND BEAN SOUP (CROCK POT)
This soup has a good chili flavor and is simple to pull together even when the refrigerator is looking pretty bare. I do substitute fresh ingredients when I have them and the time to prepare them, but I list canned ones here for convenience (and they do taste pretty good anyhow!). I leave the seeds in my chili pepper, but take them out if you want a milder taste, and adjust the seasonings accordingly as well. This soup is very flexible - it's a good way to use up leftover chicken, beans and corn, and I believe you could use ground beef or turkey or TVP in this just as easily as chicken breast. I found a 6 can soup recipe on the web, but I altered it so much that it became something new, and this is the result.
Provided by Vino Girl
Categories Chicken Breast
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Drain and rinse the beans and place in a 6 quart crock pot.
- Add the chicken, corn, and tomatoes with their juices to the beans.
- Add the remainder of the ingredients and stir.
- Cover and cook on low for 6 hours or more.
- We like this better the second day, and really don't think it can be overcooked!
- Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP
I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup.
Provided by NELady
Categories Chicken
Time 1h10m
Yield 1 Cup, 11 serving(s)
Number Of Ingredients 8
Steps:
- In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
- Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
- Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
- Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
- Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.
SOUTHWESTERN CHICKEN BARLEY SOUP
Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. "This is a huge favorite," she pens. "If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor."
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes., Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 582mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
SOUTHWESTERN CHICKEN AND WHITE BEAN SOUP
Bring the fabulous flavors of the Southwest to your dinner table in 20 minutes with this hearty chicken and bean soup - featuring Progresso® broth and Old El Paso® taco seasoning mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, toss chicken and taco seasoning mix until coated. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally, until lightly browned. Add broth, scraping pan to loosen brown particles.
- In small bowl, slightly mash beans, leaving some whole. Add beans and salsa to chicken mixture; stir well. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until slightly thickened. Garnish individual servings with sour cream, cilantro and pepper.
Nutrition Facts : Calories 130, Carbohydrate 9 g, Fiber 2 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 550 mg
SOUTHWESTERN ENCHILADA CHICKEN SOUP
Very easy, flavorful soup. Low in calories. This was out of a newspaper--food section. Made in crock pot, so easy in summer.
Provided by out of here
Categories Chicken
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute the cut up chicken (I cut in thin strips).
- Saute in the hot oil until lightly browned.
- Transfer to a crock pot.
- Stir in remaining ingredients.
- Cover and cook on low 6-8 hours.
- Cut tortilla strips thin and fry in hot oil until browned.
- Top each bowl of soup with tortilla strips and shredded cheese.
Nutrition Facts : Calories 373.3, Fat 8.8, SaturatedFat 1.5, Cholesterol 45.6, Sodium 948.7, Carbohydrate 49.3, Fiber 7, Sugar 6.9, Protein 28.4
HEARTY SOUTHWESTERN CHICKEN /TURKEY CHILI SOUP
This was a chili that I created for my husband and children. My children do not like the traditional red beef chili but love this. It is full of flavor and lots of vegetables and beans. You can use Ground Turkey as well as Chicken for an even lower calorie chili. This recipe can be cut in half for a smaller amount. I make the...
Provided by Robin Shafer
Categories Bean Soups
Time 2h20m
Number Of Ingredients 19
Steps:
- 1. Heat a large stockpot and once heated add oil (to prevent sticking) or use a non stick pot. Saute Onions and Celery in oil till slightly tender. Add Chicken or Turkey and cook until no longer pink breaking up with large spoon into loose ground meat pieces. (Do not add cyan pepper or chili's if you do not like the hot and spicy version. )
- 2. When meat is cooked add all other ingredients and spices except the beans. Cover with lid on medium heat.
- 3. Cook on low to Medium Heat simmering until vegetables are fully cooked and tender. Add undrained Kidney And Navy Beans. Drain and Add Black beans and cook on low until thoroughly heated. Add salt to taste.
- 4. Top Soup with Cheese and serve with side of tortilla chips or salad
SOUTHWESTERN CHICKEN & BARLEY SOUP
I recently purchased some barley as a way to introduce new grains to my diet. Found lots of good ideas for barley on this site and came up with my own soup. Perfect fall soup with comfort from the barley and chicken with a little heat from the chilies. Since the ingredients here reflect my pantry and tastes, you should feel free to adapt it to your own. I can see using green beans instead of zucchini or thighs instead of breasts.
Provided by justcallmetoni
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, garlic, celery and green pepper in olive oil in soup pot.
- Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer.
- (Use chicken broth instead of water and bouillon if you prefer).
- Remove corn kernels from cob and add to soup.
- Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit.
- Remove from pot.
- Tear off stalk and remove seeds.
- Dice chilies into small pieces and return to simmering pot.
- Let soup simmer 20 minutes and remove chicken from pot.
- Shred or dice chicken and return to pot.
- Add barley and let soup simmer for 25 minutes.
- Add zucchini and let simmer an additional 25 minutes.
Nutrition Facts : Calories 297.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 15.5, Sodium 186.3, Carbohydrate 48, Fiber 13.1, Sugar 5, Protein 15.6
EASY SOUTHWESTERN CHICKEN SOUP
This is the first recipe I've ever devised in its entirety. I like it a little spicy, but it can easily be modified to suit anyone's tastes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine tomato paste and broth. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Nutrition Facts : Calories 224 calories, Fat 3g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 631mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY
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
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
JOHNSONVILLE FLAME GRILLED SOUTHWESTERN CHICKEN SOUP
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: Recipes and Tips
Time 15m
Yield 6
Number Of Ingredients 10
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
EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP
This soup is fast, easy, and full of flavor. Rotel (tomatoes with green chiles) comes in various levels of spiciness so choose the one that suits you- mild, original, or hot. I used the "original" variety and this is perfect if you like a "medium" spicy salsa. For those who love fresh cilantro, stir some in at the last minute. It adds great flavor!
Provided by Laura in Texas
Categories Chicken
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
- Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
- Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
- Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
- Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
- To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.
Nutrition Facts : Calories 678, Fat 23, SaturatedFat 6.3, Cholesterol 131.6, Sodium 2012.8, Carbohydrate 62.4, Fiber 6.5, Sugar 2, Protein 54.4
SOUTHWESTERN CHICKEN RICE SOUP
Dinner ready in less than 30 minutes! Hearty chicken and rice soup perfect for Southwestern meals!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Cut tortillas into 1/4-inch strips; cut strips into 2- to 3-inch lengths. Place strips on ungreased cookie sheet. Bake for 6 to 8 minutes or until browned.
- Meanwhile, in 1 1/2-quart saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
- Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 40 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 8 g
SOUTHWESTERN SLOW COOKER CHICKEN AND POTATO SOUP
Take the chill out of a brisk autumn or winter day with this spiced -up chicken soup. It's a perfect antidote for colds as well as bored taste buds. The recipe comes from Weight Watchers, 5 points.
Provided by Barb G.
Categories Chicken Breast
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours.
- Stir in corn; cover and cook on high setting, about 30 minutes, serve.
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