Introduction: Southwest Chicken & Cheese Ravioli Soup
This delicious soup is one of our lunch favorites, especially during the fall and winter months. It is easy to prepare plus I usually have all the ingredients on hand. I really like to make it when I have leftover chicken, but a can of chicken breast is an easy substitute. A bowl of this hearty soup is very filling, plus it is healthy. Enjoy!
Large measuring cup
2 tablespoons unsalted butter
½ of a medium onion
1 teaspoon minced garlic
4 cups water
1 tablespoon chicken bouillon (or 2 cubes)
½ teaspoon salt
1 (8.8 oz.) pkg. vacuum sealed cheese ravioli
1 cup frozen chopped spinach
½ cup frozen whole kernel corn
1 (10.5 oz.) can low fat cream of chicken soup
1 ½ cup diced cooked chicken breast
Step 1: Melting Butter:
In a 6-quart pot, melt butter over medium heat.
Step 2: Cooking Onion:
Dice onion. Add to butter and cook for 5-7 minutes until onion softens, stirring occasionally.
Step 3: Cooking Garlic:
Add garlic. Cook for 2 minutes more, stirring often.
Step 4: Adding Water, Bouillon, and Salt:
Slowly add water then bouillon and salt. Stir. Bring to a boil over medium high heat.
Step 5: Cooking Ravioli:
Add ravioli. Boil for 5 minutes over medium high heat.
Step 6: Cooking Spinach and Corn:
Add spinach and corn. Stir. Boil for 2 minutes.
Step 7: Finishing Soup:
Add chicken and soup. Stir to combine. Reduce heat to low and heat through, stirring often.
Step 8: Serving Soup:
To serve, ladle into bowls. Garnish if desired. Serve immediately. Serves 4.
Step 9: Notes:
Leftover turkey or ham may be substituted for the chicken. If using ham, omit salt.
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