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!

Supplies:

6-quart pot

Small knife

Wooden spoon

Measuring spoons

Cutting board

Large measuring cup

Ingredients:

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

 In a 6-quart pot, melt butter over medium heat.  

Dice onion. Add to butter and cook for 5-7 minutes until onion softens, stirring occasionally. 

Add garlic. Cook for 2 minutes more, stirring often.

 Slowly add water then bouillon and salt. Stir. Bring to a boil over medium high heat.

 Add ravioli. Boil for 5 minutes over medium high heat.

 Add spinach and corn. Stir. Boil for 2 minutes. 

Add chicken and soup. Stir to combine. Reduce heat to low and heat through, stirring often.

To serve, ladle into bowls. Garnish if desired. Serve immediately. Serves 4. 

Leftover turkey or ham may be substituted for the chicken. If using ham, omit salt.