Tex-Mex Chicken Soup

Tex-Mex Chicken Soup Recipe
Photo: Johnny Autry
Tex-Mex Chicken Soup is chockful of flavor and a feast for the eyes as well with chunks of colorful tomato, black beans, corn, and cilantro.


Serves 8 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Fat 5.4 g
Satfat 1.3 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 17.9 g
Carbohydrate 18.4 g
Fiber 3.9 g
Cholesterol 41 mg
Iron 1.2 mg
Sodium 571 mg
Calcium 67 mg


1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeño, seeded and minced
1 tablespoon chili powder
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3 cups shredded rotisserie chicken
2 cups frozen whole-kernel corn
4 cups lower-sodium chicken broth
2 large tomatoes, chopped
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3 ounces queso fresco, crumbled
8 lime wedges


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.

Kate Parham,

Cooking Light

June 2012
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