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Mexican Chicken Soup Recipe

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!

Course Soup
Cuisine Mexican
Keyword easy, low-carb soup, quick
Prep Time 30 minutes
Author Abigail Aars

Ingredients

for soup:

  • 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

optional:

  • 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

for garnish:

  • crushed corn tortilla chips
  • diced avocado
  • grated cheese
  • salsa
  • green tabasco

Instructions

  1. Sauté onion (red bell pepper, corn) in butter on med-low heat until tender, about 5-8 minutes.

  2. Stir in minced garlic and cook for about 30 seconds.

  3. Add chicken, cumin, chili powder, onion powder, garlic powder, salt & pepper.

  4. Stir well and cook on high heat about 5 minutes.

  5. Add sour cream and stir until mixed in smoothly.
  6. Add chicken stock, tomatoes, cream, parsley. Bring to boil. Cook on medium heat about 5 minutes.

  7. Reduce to low heat and add in cheese. Stir to melt cheese.
  8. Spoon into serving bowls and garnish with crushed chips and diced avocado.

Recipe Notes

LOW-CARB SOUP option: Omit the corn, beans, and crushed chips; plus use heavy cream and not milk.