Southwestern Chicken Soup Recipe

This year I’ve taken on the responsibility of making dinner for my family a few times a month. It’s been a fun little challenge to find and create healthy, simple recipes to refer back to for meal planning in my own home someday. Yesterday I had a craving for southwestern chicken soup, inspired by the variation available at the Fresh Market salad bar. I searched for a recipe online in hopes of finding a light variety that I could adapt to suit my liking and ultimately combined a couple recipes to create the one below. It was an easy one-pot recipe that was a hit among Dillon, my parents, and myself. I’m excited to share my creation today, as I will surely be making this again and again in the future!

SouthwesternChickenSoup

Ingredients

1 onion, chopped

2 tbsp butter

2 bags frozen cauliflower florets

8 oz cream cheese

3 cans of diced tomatoes with green chilies, 10 oz each

1 can black beans

12 oz salsa

1 can of corn (I used creamed corn)

meat from 1 rotisserie chicken

4 cups of chicken broth

1 tsp chili powder

1 tsp cumin

3/8 tsp garlic powder

 

Directions

Melt butter in large saucepan and saute onion until soft and translucent. Add all ingredients except cauliflower and cream cheese. Bring to a boil. Cover and simmer on medium-low for 20 minutes, stirring occasionally. Add cauliflower, simmer for 10 minutes. Add cream cheese and allow it to soften for a few minutes, then whisk into soup is creamy. Serve with shredded cheese and tortilla chips if desired. Enjoy!

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