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 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 CHEESY CHICKEN CHOWDER
This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.
Provided by Hey Jude
Categories Chowders
Time 40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
- In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
- Serve with corn chips.
TEX MEX CHICKEN TACO SOUP
Steps:
- In a large pot over medium-high heat, saute the diced onion and peppers in a few drizzles of olive oil. Cook for 5 minutes until they are beginning to soften and brown. Add the minced garlic and cook for 1 minute until fragrant.
- Add the cannelini beans, chicken broth, mexi-corn and seasonings. Bring to a boil.
- Cover then lower the heat to medium and simmer for 20-25 minutes until the beans are tender.
- Add the lime juice, chopped chicken, cream cheese and chopped cilantro. Cook for another 5 minutes or until the cream cheese has melted and the chicken is heated through.
- Serve with your favorite taco toppings.
Nutrition Facts : ServingSize 1 serving, Calories 322 kcal, Carbohydrate 43 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 1226 mg, Fiber 10 g, Sugar 4 g, UnsaturatedFat 4 g
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 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 POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
- Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
- Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
- Combine the flour, salt, butter and shortening in a large bowl.
- Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
- Beat the egg with a fork and add it to the mixture along with the vinegar.
- Add the cold water.
- Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
TEX MEX CHICKEN AND RICE BAKE
Delicious and colourful, this recipe combines tasty Tex Mex flavours in an easy, one-dish chicken and rice casserole.
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
- Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
- Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.
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 PANTRY GNOCCHI SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
- Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.
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 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.
More about "tex mex chicken soup food"
BEST TEX-MEX CHICKEN NOODLE SOUP - HOW TO MAKE ... - DELISH
From delish.com
Category Cinco de Mayo, Easy Chicken, Soup
TEX MEX CHICKEN SOUP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 15 hrsEstimated Reading Time 1 minCalories 385 per serving
- In 5-quart saucepot, cook onion and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown.
- Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro.
TEX MEX CHICKEN NOODLE SOUP RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
- 1) In a soup pot preheated over medium high heat, add about a tablespoon of olive oil and allow it to get nice and hot, add the chicken, season with a touch of salt and pepper and sear on both sides to develop some color, remove from the pan, add another tablespoon of oil and add the onions, carrots and celery, reduce the heat to medium and saute the veggies for several minutes until they soften.
- 2) Add the chicken back in along with the stock, salsa, cumin, chili and oregano, bring to a boil then reduce the heat to low and simmer for about an hour to an hour and a half or until the meat falls apart.
- 3) Remove the chicken to a plate, shred the meat, add the chicken back in the pot then increase the heat to medium and bring to a boil.
- 4) Add the egg noodles, cook according to package instructions, adjust the seasoning to taste then serve up!
TEX-MEX CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (24)Calories 186 per servingServings 8
LOW-CARB TEX-MEX PULLED CHICKEN SOUP - RECIPE - DIET DOCTOR
From dietdoctor.com
4.9/5 (18)Total Time 40 minsCategory MealCalories 650 per serving
TEX MEX BEAN SOUP - THE FOOD CAFE
From thefoodcafe.com
Servings 4-5Total Time 30 minsEstimated Reading Time 3 mins
55 OF OUR BEST TEX-MEX RECIPES | TASTE OF HOME
From tasteofhome.com
SLOW-COOKER TEX-MEX CHICKEN SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Estimated Reading Time 2 minsCategory Dinner Party, Easy Chicken, Main Dish, SoupTotal Time 4 hrs 20 mins
- To 6- to 7-quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and 1/2 teaspoon salt.
THE BEST CHICKEN TACO SOUP YOU WILL MAKE - STONEGABLE
From stonegableblog.com
5/5 (4)Estimated Reading Time 5 minsServings 8
- Add 1 TBS olive oil to a large dutch oven and turn on med-low heat. When the oil is hot add the onions and the peppers. Cook for 1 minute and then add the salt and stir. Cook onions and peppers, stirring occasionally until the onions are translucent and the peppers are a little soft. About 5 minutes.
- Add the crushed garlic to the dutch oven and stir. Cook for 1 minute. Add the taco seasoning and stir into the onion mixture. Cook for 1 minute.
- Bring the soup to a slow boil and turn the heat to low and let it simmer with the lid cracked for 20 minutes or until the chicken breasts are cooked through.
THE BEST TEX MEX CHICKEN SOUP RECIPE - WONDERMOM WANNABE
From wondermomwannabe.com
5/5 (2)Total Time 55 minsCategory SoupCalories 212 per serving
- 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.
TEX-MEX TACO SOUP - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (4)Calories 514 per servingCategory Dinner
- Brown the ground beef in a Dutch oven set over medium-high heat, stirring occasionally. Dump the ground beef into a colander set over a medium-sized bowl and let the fat drain.
- Put a couple tablespoons of the beef grease back into the pot. Heat the grease over medium high heat, then add the chopped onion and sauté for a few minutes until soft, stirring occasionally. Add the minced garlic and cook for a minute more, stirring constantly.
- Add the spices to the cooked onion mixture and cook for 30 seconds to one minute, stirring constantly. Mix in the cooked ground beef.
- Pour in the canned tomatoes with the their juices, the salsa, and the brown sugar. Stir until well combined.
TEX MEX CHICKEN CHOWDER RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DinnerServings 4Total Time 3 hrs
- In the bottom of a Large Stock pot, Soup Pot, or Large Roaster, place about a teaspoon of butter, and melt it.
TEX MEX INSTANT POT POTATO SOUP RECIPE - BOULDER LOCAVORE®
From boulderlocavore.com
Ratings 25Category SoupCuisine AmericanTotal Time 53 mins
- Spray the Instant Pot insert with non-stick cooking spray. Select the Sauté setting and add the halved bacon pieces. Sauté until cooked through and slightly crisp.Remove the bacon and reserve 1 tablespoon of the bacon fat in the Instant Pot.
- Add the garlic and cook for another 1-2 minutes until softened. Turn off the Sauté function.Scrape any browned bits sticking to the bottom of the Instant Pot. Use some of the broth if needed (this avoids a burn warning).
- Next add the corn and potatoes to the pot, followed by the jalapeños, salsa, green chilies, and seasonings.
TEX MEX CHICKEN SOUP - GATHER FOR BREAD
From gatherforbread.com
Category SoupEstimated Reading Time 2 mins
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, corn, beans, tomato paste and chicken broth. Adjust liquid to your liking.
- Bring to simmer on low heat 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 for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
TEX MEX CHICKEN CORN SOUP | KEVIN IS COOKING
From keviniscooking.com
5/5 (8)Calories 774 per servingCategory Dinner, Main
- In an Instant Pot or large soup pot over medium heat add the oil and sauté the onion and garlic for 2 minutes. Add the chili powder, cumin and salt. Stir and cook 2 minutes more.
- Add the chicken, carrots, green chilis, corn kernels, cream of corn, corn starch, chicken stock and evaporated milk. Stir to combine and if using Instant Pot, close the lid and set to Soup. If cooking in a large soup pot, cover and simmer on low for 35 minutes or until vegetables are tender. Season to taste.
TEX MEX CHICKEN AND BLACK BEAN SOUP | JUST PLAIN COOKING
From justplaincooking.ca
Cuisine Tex MexTotal Time 1 hr 5 minsCategory SoupCalories 546 per serving
- To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine.
- Using cooking spray to coat a large, high-sided skillet set. Add garlic, onion, and red bell pepper and saute on medium heat.
TEX MEX CHICKEN SOUP - MRFOOD.COM
From mrfood.com
Category SoupsEstimated Reading Time 50 secs
TEX MEX CHICKEN SPAGHETTI | KEVIN IS COOKING
From keviniscooking.com
5/5 (2)Total Time 50 minsCategory DinnersCalories 563 per serving
TEX MEX CHICKEN SOUP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 4 hrs 15 minsEstimated Reading Time 1 min
TEX-MEX CHICKEN AND RICE SOUP RECIPE - MIX & MATCH MAMA
From mixandmatchmama.com
Estimated Reading Time 1 min
RECIPE: TEX-MEX CHICKEN SOUP - CHRON.COM
From chron.com
Estimated Reading Time 1 min
TEX-MEX RANCH CHICKEN SOUP | FOOD&WINE IRELAND
From foodandwine.ie
Servings 4Total Time 1 hr
TEX-MEX CHILE-LIME CHICKEN SOUP – WORLDS BEST RECIPIES
From findbestfoodrecipies.wordpress.com
Estimated Reading Time 2 mins
TEX-MEX CHICKEN
From prevention.com
Cuisine Mexican, Tex MexEstimated Reading Time 1 minServings 1Total Time 1 hr 25 mins
TEX MEX CHICKEN SOUP RECIPE - WOMAN'S DAY
From womansday.com
Servings 6Total Time 30 minsEstimated Reading Time 1 minCalories 144 per serving
TEX – MEX CHICKEN & BLACK BEAN SOUP | FOODFLAKES.COM
From foodflakes.com
Servings 4-6Category Soup
CHICKEN ENCHILADA SOUP - KETO TEX-MEX RECIPES
From cheekykitchen.com
5/5 (1)Category DinnerServings 6Calories 425 per serving
21 TEX MEX IDEAS | RECIPES, MEXICAN FOOD RECIPES, COOKING ...
From pinterest.ca
TEX-MEX STYLE MAIN COURSE CHICKEN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TEX-MEX RECIPES | ALLRECIPES
From allrecipes.com
TEX-MEX CHICKEN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TEX MEX CHICKEN TACO SOUP
From crecipe.com
TEX-MEX CHICKEN AND CORN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT IS TEX-MEX? | TEX-MEX FOOD VS. MEXICAN FOOD
From tasteofhome.com
HELLOFRESH TEX MEX PASTE SUBSTITUTES & RECIPES
From smarterhomemaker.com
TEX MEX CHICKEN NOODLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
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 »
You'll also love