Southwestern Chicken Soup

This creamy soup has chicken, bacon, mushrooms and crushed red pepper, which gives it the Southwestern flair.

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Ingredients:

• 1/2 cup bacon pieces
• 2 chicken breasts
• 16 oz pkg Mexican Velveeta
• 3 1/2 cups chicken broth
• 3 cups milk
• 2 tablespoons butter
• 1/4 teaspoon black pepper
• 1/3 cup heavy cream
• 14 oz can mushroom pieces
• 1/4 teaspoon crushed red pepper

Method

Take chicken breast and make 3 deep slits on each side. Cook chicken in skillet with butter on medium heat for 5 minutes on each side. Remove chicken and cut into cubes. Chicken may still have some pink which is fine. Return chicken to skillet with mushrooms and bacon pieces. Heat on medium heat until chicken has no visible pink and set aside. In a large pot, melt Velveeta and chicken broth on low for 30 minutes, stirring occasionally. Add chicken mixture and increase heat to medium. Stir more often and cook another 15 minutes. Reduce heat to low and add milk, heavy cream and black pepper. Simmer 15 more minutes or until soup consistency.

Notes:

Number of servings: 4-6 Servings

Submitted By: 121572
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