Tex-Mex Chicken Soup

  • steponme Posted: 08/30/12
    Worthy of a Special Occasion
    Missouri City, TX

    Because of all the "spicy" remarks I decreased the crushed red pepper to 1 tsp. and I also used mexi-blend shredded cheese (what I had on hand). Other than those to minor alterations, followed the recipe and it was tasty and filling. Served with corn muffins.

  • jawpayne Posted: 05/27/12
    Worthy of a Special Occasion

    VERY spicy.

  • HollyB Posted: 01/28/13
    Worthy of a Special Occasion

    a staple at our house!

  • erikisst Posted: 07/08/12
    Worthy of a Special Occasion

    I thoroughly enjoyed this meal! It was a bit prep heavy so if you don't mind paying a bit extra and want to save on time buy some of the ingredients already chopped. It was spicy but I added a little dollop of sour cream and it did the trick. Also, I had a very large jalapeno so I didn't add the whole thing. It was an easy recipe and lasted for days. A trick regarding the rot. chicken - pull the meat off the bones as soon as you get it home and it is still warm. It is so much easier to get all the meat (and less fat) then after it has been in the fridge. Plus it will cut down on the prep time when you go to actually make the soup. Also, queso fresco is kind of expensive so to keep the recipe costs down I used monteray jack cheese instead. Probably not as good but was a decent substitute. This is going into my regular rotation.

  • thisgoodink Posted: 12/14/13
    Worthy of a Special Occasion

    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!

  • HiloFoodie Posted: 06/05/12
    Worthy of a Special Occasion

    This is a very easy soup to make. I added a couple extra peppers because I was de-seeding them. We like it spicy and oh boy it was! I didn't have the cheese, so I used a dollop of non-fat greek yogurt. Will definitely make again.

  • lterpin Posted: 07/14/12
    Worthy of a Special Occasion

    Great soup. It IS extremely spicy even for me, and I love spicy. Seeded the jalapenos, but maybe they grow bigger here. Might cut back on the crushed red pepper next time. There will definitely be a next time. Lots of chopping, but that's fun too!

  • minj89 Posted: 01/12/14
    Worthy of a Special Occasion

    This is a fairly quick and easy recipe. The flavor is delicious! I will definitely make this again!!

  • juliecrozier Posted: 10/15/13
    Worthy of a Special Occasion

    This recipe clears my sinus in a good way! I wish they would warn you about working with jalapeño however as my hand is still burning long after the soup is gone. Are you supposed to wear gloves?! This recipe is a keeper and I will recommend it to everyone. It took me about an hour to make but the fresh ingredients were worth it. I also love a one dish meal and it is very filling! I served it with avocado.

  • bjane1 Posted: 10/08/13
    Worthy of a Special Occasion

    Delicious! Since we are trying to eat mostly vegan, I skipped the chicken and cheese, doubled the beans, used fresh corn, and 1/2 tsp crushed red pepper ( and very glad I only used that much!) Served with cornbread and apple kale salad.

  • mrsmellie Posted: 03/02/14
    Worthy of a Special Occasion

    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.

  • wileycoyote Posted: 03/03/14
    Worthy of a Special Occasion

    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.

  • robinarroyave Posted: 06/27/14
    Worthy of a Special Occasion

    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.

  • daneanp Posted: 06/02/14
    Worthy of a Special Occasion

    Good, quick, easy. I was worried it would be too spicy for my teenager, but she said it had a kick but was just right for her. We used feta instead of queso fresco because that is what we had on hand.

  • Kathryn994 Posted: 10/10/13
    Worthy of a Special Occasion

    My kids wanted homemade soup for dinner since it was a cold fall night. I made this with leftover chicken, we had blackbeans left over from taco night, (I just rinsed them so the soup wouldn't be muddy looking) I used chipolte peppers instead of the fresh jalepeno. The soup was a hit!. Done in 20 minutes and ready to eat. My kids loved it!

advertisement

More From Cooking Light