Skillet Southwestern Chicken Soup
Total TimePrep: 10 min. Cook: 25 min.
Makes4 servings (1 quart)
BRAVO, we loved this soup! I did tweak a few things. First off I doubled the recipe. Then I added a can of tomato sauce to thicken it up. Lastly instead of cooking the chicken with the soup I added smoked pulled chicken at the very end. It added a crazy awesome layer of flavor that really made this soup a meal!
This soup is delicious!! I didn't have any Rotel, so I used tomatoes and jalopenos fresh from my garden!! It's so good! I have it simmering for supper, and going to make some corn bread to serve with it. Can't wait till supper time!
Delicious! I used cream style corn instead of whole kernel and after I browned my chicken put everything in the crockpot on low for 4 hours.
Delicious! This is so good. Nice and spicy, and surprisingly filling.
Delicious and so easy to make, my husband and I loved this soup! I cooked it for him when he was home sick with a bad cold and the nice heat or spicy kick from the soup did wonders for clearing out his sinuses! Also great to make for when you're in a hurry because other than cooking the chicken ahead of time, you are simply adding the remaining ingredients, you can't go wrong! :)
The blend of seasonings in this soup is wonderful. I doubled the broth & added more chicken to make it go farther.
I doubled everything except the spices because I also used 2 bags of frozen southwest veggies that had corn beans and spices in it also.
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Great! Used reduced sodium chicken stock and did not add salt.
This is an excellent soup. I did have to make some changes but none really altering. I did not have any broth so make some with bullion cubes. I already hade some left-over corn and used that; I used pinto beans instead of black as I do not care for black beans taste. I will make this again as it was quick and so delicious.