I hadn’t ever thought to “enhance” the soup until the other day when I was shopping at Trader Joe’s. The sample of the day was the Roasted Red Pepper and Tomato soup with some corn and brown rice in it. The woman handing out the samples was talking about all the ways she adds to the soup, and she told me about her “Mexican-inspired” version with corn, green chiles and chicken. That sounded really good to me!
Saturday nights are often one of those nights where I’d like something quick to prepare for dinner. I decided to create this “Mexican-inspired” soup while it was still fresh in my mind. I definitely can’t take credit for the idea, but the proportions are all mine.
This is one of those dishes where you can keep all the ingredients on hand, so you can make the soup whenever you need something quick and easy to put on the table. I poached a chicken breast, but this would be a great way to use up leftover chicken.
Easy Southwestern Chicken-Tomato Soup
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- 32 oz. box Roasted Red Pepper and Tomato Soup
- 1 cup frozen corn
- 4 0z. can diced green chiles (my husband thought there were a few too many, so adjust to taste, if desired)
- 1 cup diced or shredded cooked chicken
- 1 cup shredded cheddar cheese
- crushed tortilla chips, optional
Combine soup, corn and diced green chiles in a 3 quart saucepan. Heat the soup on medium and bring to a simmer. Add the chicken. Reduce heat to low, and slowly stir in the shredded cheese to melt. Serve with a sprinkling of crushed tortilla chips on top, if desired.
Serves 2 – 3