Tex-Mex Chicken Soup
Found in the depths of my Mom's lifetime of 3X5 cards of recipes is this excellent soup. It got high reviews from the husband, and was super easy to prepare. Good for a weeknight or a busy weekend!
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.
Notes
The calorie content includes the queso fresco - if you don't add it you'll save a few. Note the high protein count and the overall veggie consumption. It's a win win for everyone on a super easy and delicious meal for the family.
Nutrition
Calories: 345kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 65mgSodium: 1167mgPotassium: 733mgFiber: 8gSugar: 3gVitamin A: 1191IUVitamin C: 14mgCalcium: 154mgIron: 4mg
Tried this recipe?Let us know how it was!