Boxes. Stacks of Them. Metal and Plastic Containers…
A lifetime of culinary adventures documented on well-loved 3×5 cards and torn-out magazine pages. Going through Mom’s house as she transitioned to assisted living was a bittersweet journey, a tangible connection to her past and, now, a delicious inheritance for me (and you!). Tucked within those categorized treasures – soups, appetizers, desserts – lay a universe of flavors waiting to be rediscovered.
The first card I plucked from the “soup” box was simple, unassuming. “Tex-Mex Chicken Soup.” This recipe happened to be a cutout from God knows which magazine…. But we do know when. Mom wrote on everything (thankfully) and this recipe was from 2012 ! Recent even ! Little did I know this humble recipe held the promise of warmth, ease, and even… husbandly approval!
And oh boy, did it deliver. This soup is the epitome of weeknight wonderful. It came together in a flash, utilizing ingredients I often have kicking around the kitchen. But the real testament to its magic? My husband (aka hubster), a man of (surprisingly) few culinary praises, declared that on my next visit out of town, a pot of this would be appreciated if it were waiting in the fridge for him to reheat. High praise indeed!
Seriously Simple Suppertime
What makes this Tex-Mex Chicken Soup a winner is its sheer simplicity. Forget complicated techniques or hours of simmering. This beauty comes together quickly and easily. A little chopping of your favorite Tex-Mex veggies – think vibrant bell peppers, a touch of heat from a jalapeño, fragrant onion and garlic – and you’re already halfway there. Add in your chicken and broth, let it simmer until the flavors meld, and a squeeze of fresh lime brightens everything up at the very end. It’s the kind of recipe that practically cooks itself, leaving you with more time to savor each comforting spoonful.
Customize Your Comfort
The beauty of a good soup recipe lies in its adaptability, and this one is no exception. Feel free to play around with what you have on hand!
- Tomatoes: Fresh, ripe tomatoes are fantastic when in season, but don’t hesitate to reach for a can of diced tomatoes in a pinch. Both will lend their sweet and slightly acidic notes to the broth.
- Corn: Whether you have fresh kernels sliced off the cob, a can of sweet corn in your pantry, or even some frozen corn stashed away, it will add a lovely pop of sweetness and texture.
- Chicken: Got leftover cooked chicken? Perfect! Shredded rotisserie chicken makes this soup even quicker. Of course, you can always poach or cook chicken breasts specifically for this recipe.
- Veggies: While the core of bell pepper, jalapeño, onion, and garlic provides that classic Tex-Mex foundation, feel free to add other favorites! And don’t skimp on that final squeeze of lime – it’s essential for that bright, zesty finish!
Plenty of Protein Too
This soup isn’t just about delicious flavor; it’s also a satisfying and protein-packed meal. The combination of tender chicken and hearty black beans ensures each bowl is not only comforting but also keeps you feeling full and energized. The chicken provides a lean source of protein, while the black beans contribute both protein and fiber, adding a wonderful creamy texture and earthy depth to the overall taste. It’s a winning combination that delivers on both taste and nutritional goodness, making it a truly satisfying meal.
Mom’s recipes will live on!
This Tex-Mex Chicken Soup isn’t just a recipe; it’s a little piece of Mom, a comforting bowl of memories unearthed from a pile / 3X5 boxes filled with love and flavor. It’s a reminder that sometimes, the simplest things are truly the best. I can’t wait to explore more of these recipe treasures from mom’s lifetime…. Stay tuned for more delicious discoveries!
Tex-Mex Chicken Soup
Equipment
- Soup Pot
Ingredients
Veggies
- 1 C Onions – Diced
- 3 Cloves Garlic – Minced
- 1 Bell Pepper – Red / Yellow – Diced
- 1 Jalepeno – Seeded & Minced
Spices
- ½ Tsp Salt
- ½ Tsp Pepper
- ½ Tsp Ground Cumin
- 1 TBL Chili Powder
- 1½ Tsp Crushed Red Peppers
Pantry Items — or Could use Fresh if you have them !
- 15 oz Black Beans – Rinsed and Drained Can
- 2 C Corn – Drained Can (or Frozen equivalent or Fresh!)
- 15 oz Diced Tomatoes – or Fresh Diced Tomatoes ~2 C
- 4 C Chicken Broth
Can't have Chicken Soup Without …
- 3 C Shredded Cooked Chicken
Toppings
- ¼ C Chopped Cilantro
- 1 Lime – Wedges for Brightness at serving
- 3 Ounces Queso Fresco – Optional
Instructions
- Get your ingredients together. Open the cans.
- Chop the Vegetables.
- Warm some olive oil in a soup pot. Add the veg and saute for a few minutes till soft. (Few Minutes – depending on your heat levels)
- Add spices and stir and warm the spices till fragrant – A minute or so.
- Add Chicken and the Pantry Items (or your fresh substitutes). Bring to a boil and then reduce to simmer. Simmer ~15 minutes.
- Serve – and top with Toppings of your choice.
