There’s nothing that I love more than Mexican food (especially when I’m pregnant), but combine it with a warm, delicious soup and it just can’t be beat! This soup is easy to throw together and it makes a great weeknight meal.
Serves: 6-8
Cheesy Southwest Soup
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 teaspoons minced garlic
- 1/4 cup onion, minced
- 1/2 pound boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 1 Tablespoon fajita seasoning
- 1 (11 ounce) can mexicorn (drained)
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (10 ounce) can diced tomatoes and green chilies
- 3 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- salt, to taste
- pepper, to taste
- 8 ounces velveeta cheese (cubed)
- cilantro, for topping
- sour cream, for topping
- avocado, for topping
- tortilla strips, for topping
Instructions
- In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
- Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and stir in velveeta cheese until it is completely melted.
- Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
7.8.0.1
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https://www.sixsistersstuff.com/recipe/cheesy-southwest-soup/
Six Sisters Stuff
Adapted from: Taste of Home
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