TEX-MEX CHICKEN SOUP
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
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
TEX-MEX CHICKEN AND RICE SOUP
This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g
TEX-MEX CHICKEN AND CORN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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
I know there are a lot of tortilla soups out there, but this is my hubby's absolute favorite. This is a brothy type soup, but filling enough to be dinner!
Provided by Charmie777
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
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
This is a super-easy soup to throw together on chilly nights! We love it served with warm rolls (or in a bread bowl!)
Provided by Six Sisters Stuff
Yield 6-8
Number Of Ingredients 11
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
This soup is a wonderful comfort food for those winter blues. Spices make it warming not overly hot..You could cut the red pepper flakes for the wimps. If you love Mexican,Tex-Mex you're sure to love this soup--nd so easy to make. Sure to become a family favorite.
Provided by Potluck
Categories Mexican
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 437.6, Fat 10.7, SaturatedFat 3.9, Cholesterol 74.8, Sodium 1336.4, Carbohydrate 48.5, Fiber 9.9, Sugar 7.6, Protein 39.4
TEX-MEX STYLE MAIN COURSE CHICKEN SOUP
Provided by Food Network
Time 55m
Number Of Ingredients 9
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
This came from Unique & Easy Chicken Soup Recipes. I haven't tried this, just posting for safe keeping.
Provided by internetnut
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 685.7, Fat 34, SaturatedFat 14.9, Cholesterol 137.3, Sodium 2868, Carbohydrate 55.3, Fiber 8.8, Sugar 17.5, Protein 44.8
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
Tasty and very healthy!
Provided by Julie Prior @dominicksnana
Categories Chicken
Number Of Ingredients 13
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
This soup is a great way to use up leftover chicken or turkey. Finish off your soup with a squeeze of lime juice and a dollop of sour cream. I prefer to use Rotel vs. regular diced tomatoes.
Provided by Daily Inspiration S @DailyInspiration
Categories Chicken Soups
Number Of Ingredients 10
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #soups-stews #vegetables #easy #fall #dietary #one-dish-meal #seasonal #inexpensive #corn
You'll also love