My family and I absolutely LOVE my delicious, spicy, cheesy, creamy, tummy-warming soup—and you will too. I was inspired to create this easy Mexican chicken soup recipe about 20 years ago because I missed eating at a restaurant that served a similar tortilla soup. Over the years, I’ve tweaked this recipe and now it’s even better than the one I had at the restaurant.
I have lots of options for ingredients. (including making it low-carb) At the heart of it, this is so simple—onion, garlic, mexican spices, chicken, stock, sour cream and cheese—all essential ingredients for any Tex-Mex meal. You can make this soup using prepared canned and boxed ingredients, or you can go all out and make everything from scratch using farm-fresh ingredients and homemade chicken stock — it’s your choice.
But really…soup is about the quickest and easiest complete meal that ANYONE can make. If all the ingredients are store-bought and already cooked, this soup comes together and is heated through in under 30 minutes. If you’re looking for the perfect low-carb meal, this is a winner! (Just omit the optional beans, corn, and tortilla chips; and use cream instead of milk) This soup is quite mild for Tex-Mex so it pleases a crowd, especially the kids. So let’s get started…and spice up your senses and tempt your tummy!
1. Dice up some onion. Optional: Dice up some red bell pepper.
2. Melt butter in 4 quart pot.
3. Sauté onions with optional peppers and frozen corn in melted butter until tender for about 5-8 minutes.(omit corn if you want low-carb version)
4. Add minced garlic and cook for about 30 seconds.
5. Add chicken. Add optional beans. (refried or whole) (no beans if you want low-carb)
6. Add spices.
7. Stir well and cook on high heat for about 5 minutes.
8. Add sour cream and stir until melted and mixed.
9. Add diced tomatoes and green chiles.
10. Add chicken stock.
11. Add milk or cream if you’re wanting low-carb soup.
12. Add dried parsley. It doesn’t add much to the flavor but it looks nice in there!
13. Bring to boil. Lower heat to medium and cook for about 5 minutes.
14. Reduce heat to LOW and sprinkle in cheese slowly, stirring until melted.
15. Garnish with diced avocadoes and crushed tortilla chips.
16. If you like it extra spicy, you can bump up the spicy heat by adding a dash of green tabasco sauce, or a splash of salsa, or a pinch of cayenne pepper to your personal taste preference.
This week, Rinne and I decided to release a stand-alone Recipe & Menu Digital Planner. You now can have one place to store all of your recipes and plan your menus. No matter how many recipes you have, this planner can store them and be easily organized in a compact system. You can copy recipes from existing text files, or you can hand-write or type your own into the planner. At the touch of a tab, you can find any recipe you want and easily glide through category pages. Through iCloud sync you can carry your recipes everywhere, even as you shop at the grocery store because the planner can be accessed through both your tablet and your smart phone.
Our larger digital planners already have this recipe & menu digital planner as part of them, but if all you need is to maintain recipes in an organized and portable system, you can just get this simplified recipe & menu digital planner.
Mexican Chicken Soup
You will LOVE this delicious, spicy, cheesy, creamy, tummy-warming Tex-Mex soup. It’s so quick and easy when using boxed and canned ingredients. It pleases a crowd with it’s mild flavor, but you can turn up the heat. It can also be prepared with low-carb ingredients!
- 1/4 c. diced onion
- 3 cloves garlic, minced ((approx. 3 tsp.))
- 3 tbsp. butter
- 3 c. diced cooked chicken breast (3 cans)
- 3 tbsp. ground cumin
- 1 tsp. chili powder
- 1 tbsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1 1/2 tsp. black pepper
- 8 oz. sour cream
- 6 c. chicken stock
- 14 oz. can diced tomatoes w/green chiles
- 3/4 c. heavy cream (or whole milk)
- 1 tbsp. dried parsley flakes
- 1 1/2 c. grated colby jack (or cheddar cheese)
- 2/3 c. diced red bell pepper
- 1 c. corn
- 14 oz. can black or pinto beans (refried or whole)
- 1/2 c. salsa
- cayenne pepper
- crushed corn tortilla chips
- diced avocado
- grated cheese
- green tabasco
Sauté onion (red bell pepper, corn) in butter on med-low heat until tender, about 5-8 minutes.
Stir in minced garlic and cook for about 30 seconds.
Add chicken, cumin, chili powder, onion powder, garlic powder, salt & pepper.
Stir well and cook on high heat about 5 minutes.
- Add sour cream and stir until mixed in smoothly.
Add chicken stock, tomatoes, cream, parsley. Bring to boil. Cook on medium heat about 5 minutes.
- Reduce to low heat and add in cheese. Stir to melt cheese.
- Spoon into serving bowls and garnish with crushed chips and diced avocado.
LOW-CARB SOUP option: Omit the corn, beans, and crushed chips; plus use heavy cream and not milk.