Best Tex Mex Chicken Soup Recipes

TEX-MEX CHICKEN SOUP

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.

TEX-MEX CHICKEN AND RICE SOUP

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
• Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
• Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
• Serve soup topped with remaining ingredients.

TEX-MEX CHICKEN AND CORN SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the chips and scallions.

TEX MEX CHICKEN TACO SOUP

Steps:

• Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
• Also, great on the second day over rice.

TEX-MEX CHICKEN TORTILLA SOUP

Steps:

• Cut chicken into 1-inch cubes.
• In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
• Bring to boiling.
• Add chicken; reduce heat.
• Cover and simmer for 10 minutes.
• Add corn and seasonings, salting to taste.
• Simmer, covered, for 10 more minutes.
• Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

TEX MEX CHICKEN SOUP

Steps:

• In large pot over medium-high heat, cook ground chicken, garlic, and onion until the turkey is browned and the onion is soft. Drain the fat from the pan and return to heat.
• Slowly add in milk, cream of chicken soup, corn, tomato, chiles, parsley and red pepper. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.
• Add in the cheese and stir until melted.

SPICY TEX MEX MEXICAN CHICKEN SOUP

Steps:

• In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
• Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
• Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
• Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
• Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.

TEX-MEX STYLE MAIN COURSE CHICKEN SOUP

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.

TEX MEX CHICKEN TACO SOUP

Steps:

• Saute onions, green bell peppers,and garlic in a small amount of vegetable oil.
• Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth.
• Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes.
• Place cream cheese in separate bowl.
• Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup.
• Simmer on low for another 10 minutes. Serve with tortilla chips and grated monterey jack cheese.
• Variations: Serve over rice the second day. Add jalapeno for extra spice. Garnish with avocado, tortilla strips and onion. Use any beans.

TEX-MEX CHICKEN SOUP

Steps:

• 1. Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.

TEX-MEX CHICKEN SOUP

Steps:

• In a large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until tender. Drain & transfer potatoes to bowl of 7-8 quart slow cooker.
• Add to slow cooker, chicken, broth, celery, jalapeno, cumin, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Replace lid and cook on low 4 hours or until chicken is cooked through (165 degrees F) but not soft.
• Transfer chicken to a cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker.
• Stir corn, cilantro and lime juice into soup. Divide among serving bowls. Top with avocado.

TEX-MEX CHICKEN SOUP WITH TOASTED CORN

Steps:

• Heat oil in a dutch oven over medium-high heat and saute onion and carrots for approx. 5 minutes or until onions have softened and are translucent.
• Add garlic and corn; cook until corn kernels just begin to brown - stirring as needed.
• Add chicken broth and bring to a boil - reduce heat to a simmer and add tomatoes and chicken. Season to taste.
• Ladle soup into bowls and garnish with crumbled cotija cheese and cilantro leaves. Serve with lime wedges on the side.