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.
4ouncechile peppersRoasted, peeled and chopped. Or Jalapeno chile roasted and chopped (or 1- 4 ounce can chiles)
1cupfrozen corn
14 ½ouncediced tomatoescanned, undrained
10 ¾ouncecondensed cream of chicken soup
2cupsFull fat milk
2tablespoonschopped cilantro
1cupmuenster cheeseshredded
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.