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Southwestern Chicken Soup

This soup was created from a similar dish from a local restaurant. "


½ Cup precooked bacon, crumbled
2 chicken breast
16 oz Mexican Velveeta
4 cups chicken broth
3 Cups milk
2 Tablespoon butter
¼ teaspoon black pepper
1/3 Cup heavy cream
¼ teaspoon crushed red pepper
14 oz can of mushroom stems


Take chicken breasts and cut 3 deep slits on each side. Cook chicken breast in skillet with butter on medium heat for 5 minutes on each side. Remove chicken and chop into cubes. Chicken may not be completely cooked. Return cubed chicken to skillet with mushrooms and cook until chicken has no pink and edges are slightly browned. Set aside.
Melt Velveeta and broth in large pot on low heat while stirring occasionally. Simmer 30 minutes Add chicken mixture and increase heat to medium-low. Simmer 15 more minutes. Add milk, heavy cream and pepper and simmer on low 15 minutes or until soup consistency.

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Nutritional Information
Per Serving

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