Recipes Everyday Cooking Southwestern Chicken and Corn Soup 4.8 (31) 28 Reviews 5 Photos 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! Submitted by Campbell's Kitchen Published on March 10, 2020 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 45 mins Total Time: 1 hr 10 mins Servings: 7 Yield: 10 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 7 servings 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 Garnishes: ½ cup grated sharp Cheddar cheese ¼ cup chopped fresh cilantro leaves ¼ cup chopped green onion Directions 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. Tips Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program. I Made It Print 66 home cooks made it! Nutrition Facts (per serving) 572 Calories 30g Fat 41g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 572 % Daily Value * Total Fat 30g 39% Saturated Fat 15g 77% Cholesterol 119mg 40% Sodium 1187mg 52% Total Carbohydrate 41g 15% Dietary Fiber 4g 16% Total Sugars 5g Protein 36g 72% Vitamin C 47mg 53% Calcium 277mg 21% Iron 2mg 11% Potassium 591mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.