It has been unusually cold in southern Kentucky. It snowed November 1, and we have had snow flurries the last few days. When it is cold outside I want a hearty bowl of soup. This cheesy southwestern chicken soup is a slightly different take on taco or nacho soup. The sweet corn gives it a slightly sweet taste, and it has added warmth from the spicy taco seasoning.
This recipe calls for 1.5 pounds of chicken, I used thighs but you can use breast meat. I garnished it with cilantro, sour cream, shredded cheddar cheese, and some crushed tortilla chips. It has enough substance that it makes a hearty meal. Try to use sweet corn if you can, but regular yellow will suffice. I used sweet corn from our garden that we cut off the cob and froze. You can adjust the taco seasoning to taste. I have a four year old, so I have to make ours mild.
- 1.5 pounds diced chicken
- 4 cups chicken broth
- 8 ounces canned diced tomatoes
- 16 ounces sweet corn
- ½ cup diced onion
- 4 ounces Velveeta cheese
- 3 tablespoons taco seasoning.
- Cook chicken using your preferred method.
- Add chicken broth, cooked chicken, sweet corn, tomatoes, onion, velveeta cheese, and taco seasoning, and bring to a boil.
- Simmer for 20-25 minutes, stirring frequently so the Velveeta doesn't scorch before it melts completely.
- Garnish with sour cream, cilantro, tortilla chips, and shredded cheddar cheese.