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.
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
How to Make It
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.
I made this 3/29/15 more kiddie friendly, omitted the cheese and lime. Used spices instead of minced garlic with yellow,red and green bell peppers ans Mrs Dash chili seasonings for the kick...boiled a whole chicken and added it all to my crock pot. very yummy wish i could add a picture.
Very easy and quite tasty. I used Gardein meatless chicken strips and made it vegetarian and used less crushed red pepper. Otherwise, I didn't change a thing. Good recipe to use up some of those tomatoes from the garden! Pair it with some cornbread and a salad and dinner is served.
Easy, quick recipe (especially once all the chopping and shredding is done). Came together in a flash, and was a hit all around. Subbed in a shredded Mexican cheese blend for the queso, and it worked fine. If you want to tone down the spice but keep the flavor, try roasting your jalepeno under the broiler - turns out great. We really enjoyed this, especially with the cilantro. I would definitely make this again.
As I've gotten older, I'm sensitive to spice so I knocked the crushed red pepper down to 1 tsp. but it was still almost too spicy for me to eat. Other than that though it was super easy, pretty quick, a great use for leftover chicken, black beans, and corn (which had been previously grilled on the cob), filling, and really good.
I made this receipe exactly as it is prescribed and it is excellent - wouldn't change a thing! Going in my permanent rotation. If you have children that are spice sensitive, I would eliminate the jalapeno or use less of the red pepper flakes.
I left out the beans and this soup is still very filling and spicy yummy! I cooked my own chicken in the pot, took them out, then started cooking the veggies and deglazed the pot with some chicken stock. Shredded the chicken, then added it back in. Very easy and yummy, something different for soup night.
This was amazing! We didn't have black beans, so I substituted garbanzo beans. Also didn't have tomatoes, so I used a little chunky pasta sauce. Instead of rotisserie chicken we just stewed and shredded some chicken breast. I used a lot more lime than called for and actually squeezed some into the soup while it was cooking--I like my food zesty! We also used pickled jalapenos in addition to fresh. My partner said it was his favorite soup and that we need to have this at least once a week...I agree!
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