Southwestern Chicken Soup with Ground Chicken

Cream of chicken soup with ground chicken and vegetables.

Southwestern Chicken Soup with Ground Chicken

Hearty Southwestern Chicken Soup. Ground Chicken Breast, Hatch Chile and Muenster Cheese come together for this hearty crowd pleasing soup. Easy for your weeknight meal planning.

Course Soup, Stews and Chilis

Cuisine Mexican, Southwestern

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 501kcal

Author Lea Ann Brown

Ingredients

2 Tablespoon olive oil or canola oil
1 pound ground chicken
1 medium onion chopped, about 1 cup
1 orange bell pepper chopped
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon New Mexico Chile Powder or ancho
4 ounce chile peppers Roasted, peeled and chopped. Or Jalapeno chile roasted and chopped (or 1- 4 ounce can chiles)
1 cup frozen corn
14 1/2 ounce diced tomatoes canned, undrained
10 3/4 ounce condensed cream of chicken soup
2 cups Full fat milk
2 tablespoons chopped cilantro
1 cup muenster cheese shredded

Instructions

Heat a skillet over medium high heat. Add the oil. Once the oil is shimmering add ground chicken. Cook chicken until just starting to take on some color. Add chopped onion and bell pepper. Cook until chicken is mostly done and vegetables are tender. About 7 minutes.
Add garlic powder, cumin, and chile powder. Stir well. Add chile peppers, corn and tomatoes. Simmer for about 5 minutes to blend flavors.
Add soup and milk and mix well. Simmer on low for 15 minutes. Add cheese and stir until melted.
Serve immediately and sprinkle with chopped cilantro.

Notes

Tip For Success:

Don't use a low fat milk product. Low fat milk tends to separate during the cooking process. A milk high in fat will hold up to heat better.

Make Ahead: As with any soup, the flavor seems to enhance the next day. Make this ground chicken soup ahead and reheat stove top on low heat until nice and steamy.

Nutrition