Best Spicy Tex Mex Mexican Chicken Soup Recipes

SPICY CHICKEN SOUP

Spicy Chicken Soup image

This Tex-Mex inspired Spicy Chicken Soup is bursting with rich, deep flavor from the spices added. It's hearty, and deliciously comforting.

Provided by Lauren Allen

Time 1h

Number Of Ingredients 21

Ingredients

4 cups water
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 Tablespoon dried parsley flakes
3 teaspoons onion powder
1 Tablespoon olive oil
1/2 onion (, chopped)
2 cloves garlic (, minced)
3 teaspoons chicken bouillon paste ((or 3 bullion cubes))
8 ounces salsa (, your favorite kind)
14.5 ounce can diced tomatoes (, undrained)
4 ounces tomato sauce
1/2 Tablespoon granulated sugar
2 Tablespoons chili powder
1 teaspoon cumin
15 ounce can corn ((or frozen), drained)
16 ounce can chili beans
3/4 cup sour cream
Cilantro, shredded cheese, and avocado for soup garnish

Steps:

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

Nutrition Facts : Calories 314 kcal, Carbohydrate 40 g, Protein 17 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 1567 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

TEX-MEX CHICKEN SOUP

Tex-Mex Chicken Soup image

We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
3 cups cubed cooked chicken
3 medium zucchini, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup salsa
2 teaspoons ground cumin
1 teaspoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried oregano
Shredded cheddar cheese, optional
Tortilla chips, optional

Steps:

In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SLOW COOKER MEXICAN CHICKEN SOUP

Slow Cooker Mexican Chicken Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 15

Ingredients

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

TEX-MEX STYLE MAIN COURSE CHICKEN SOUP

Tex-Mex Style Main Course Chicken Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 9

Ingredients

Half of foundation soup base
1/4 cup long grain rice
2 cups cooked or 1 can (16 ounces) black beans, drained
1 teaspoon each toasted ground cumin and chili powder
1 pound boneless skinless chicken breast, cut into bite sized pieces
Salt and crushed red pepper
Juice of 2 fresh limes
1/2 cup chopped fresh cilantro
Sour cream, optional

Steps:

Bring base to a simmer, add the rice, cover and cook 10 minutes. Add the beans, toasted spices and chicken and cook, covered for 10 minutes more. Season to taste with salt and pepper; add more water or stock if thick or simmer down if too thin. Remove from heat, stir in lime juice and cilantro. Garnish with sour cream.