Wondermom » Recipes » Dinner » The Best Tex Mex Chicken Soup Recipe
by Corinne Schmitt
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This Tex Mex Chicken Soup is a warm, satisfying meal that’s perfect for Fall. It includes a secret ingredient that lends a wonderful creaminess and mild sweetness to offset the spices. Read on to find out what it is!
During winter I crave warm, hearty meals. I try to avoid really heavy foods though that will add on a winter layer I will have to shed once warmer weather arrives.
That’s why many of my favorite winter recipes are soups and stews. My all-time favorite soup is Tex-Mex Chicken Soup. I use a recipe that I adapted from one I found at Budget Bytes that is actually a pumpkin soup.
I realized that the pumpkin puree created a beautifully creamy texture. It also has just a hint of sweetness which blends deliciously with the chipotle peppers! If you want to try another creamy soup, try Tomato Bisque Basil Soup.
How to Make the Best Tex Mex Chicken Soup
This recipe is very simple but does have a few steps. You could just dump everything in at once, but you’ll get a better result if you take the time to saute and simmer as directed.
You should be able to find everything you need at your average grocery store. The ingredients are pretty basic (the chipotle peppers should be in the Mexican/Latin food aisle).
I just love how colorful this soup is! Look at the bright, pretty colors of the ingredients. It’s just like my Healthy Chicken Tortilla Soup recipe.
Step 1: Saute the onions and garlic
First, we’re going to pull all that yummy flavor out of the fresh onions and garlic by sauteing them in olive oil for a few minutes.
Step 2: Add chicken and stock
Once the onions are translucent, add your chicken breasts and chicken stock to the pot.
We need to let the soup simmer for another 10 minutes to make sure all of the ingredients are heated through. Once the soup is nice and hot, spoon out servings into bowls and top with cilantro.
You can also sprinkle on cheese and a dollop of sour cream if you want.
The Best Tex Mex Chicken Soup Recipe
Trust me. After you make this once, it’s going to be one of your favorites. Print off the recipe for the Best Tex Mex Chicken Soup below.
Heat olive oil in large stock pot. Add onions and garlic and saute over medium heat until the onions are translucent.
Add the chicken breasts to the pot and pour in chicken stock. Cover. Turn heat to high and bring to a boil. Then, reduce heat to low and simmer for 30 minutes.
Remove chicken from pot and shred. Return the shredded chicken to the pot. Add the pumpkin puree and diced tomatoes and mix well.
Mince one or two chipotle peppers (depending on whether you want mild or medium spice) and add to the soup. Also add one to two teaspoons of the adobo sauce.
Rinse the black beans and add them to the soup. Add the corn. Add the cumin and chili powder.
Besides adding vegetables to your soup, another option is to play around with stirring in herbs and spices. If you love food with some zing to it, drizzling in some hot sauce can be a great way to bring on the heat and give your soup an extra edge.
Here's my plan: add all the chicken parts to the stockpot, and gently cold-poach it until the breasts are perfectly cooked. Cold-poaching is a method I've used before to make the absolute best poached chicken breasts, ones that are completely tender and juicy, not tight and dry.
While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.
While we love using dried herbs during the cooking process, the bright and "green" flavor of fresh herbs really livens up soup… or any hot plate of food, really. The key here is using the right herbs. Choose tender, leafy herbs for topping soup, like parsley (flat leaf or curly), cilantro, chives, or even mint.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.
A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.
Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.
Not only does acid brighten your soup, but also balance the flavor including the saltiness that comes from the broth (store-bought chicken broth and stock, or bouillon, are typically high in sodium).
Ensure you've added enough salt and black pepper. Too little salt means your soup's flavors will remain hidden. When you know your soup is salty enough, move on to other seasonings like herbs and spices.
Turns out, it could hardly be any easier. I pour a box of stock into a saucepan. To that, I add a minced carrot, a minced celery stalk, some peppercorns, a chopped onion, and, if these flavors will work with the dish I'm eventually going to make, some garlic and herbs. And I just let that simmer for a while.
Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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