Last Updated on November 5, 2022 by Corinne Schmitt
This Tex Mex Chicken Soup is a warm, satisfying meal that’s perfect for Fall. It includes a secret ingredient that lends a wonderful creaminess and mild sweetness to offset the spices. Read on to find out what it is!
During winter I crave warm, hearty meals. I try to avoid really heavy foods though that will add on a winter layer I will have to shed once warmer weather arrives.
That’s why many of my favorite winter recipes are soups and stews. My all-time favorite soup is Tex-Mex Chicken Soup. I use a recipe that I adapted from one I found at Budget Bytes that is actually a pumpkin soup.
I realized that the pumpkin puree created a beautifully creamy texture. It also has just a hint of sweetness which blends deliciously with the chipotle peppers!
How to Make the Best Tex Mex Chicken Soup
This recipe is very simple but does have a few steps. You could just dump everything in at once, but you’ll get a better result if you take the time to saute and simmer as directed.
You should be able to find everything you need at your average grocery store. The ingredients are pretty basic (the chipotle peppers should be in the Mexican/Latin food aisle).
I just love how colorful this soup is! Look at the bright, pretty colors of the ingredients. It’s just like my Healthy Chicken Tortilla Soup recipe.
Step 1: Saute the onions and garlic
First, we’re going to pull all that yummy flavor out of the fresh onions and garlic by sauteing them in olive oil for a few minutes.
Step 2: Add chicken and stock
Once the onions are translucent, add your chicken breasts and chicken stock to the pot.
Increase the heat and bring the liquid to a boil. Then, reduce the heat and simmer for half an hour to cook the chicken.
Step 3: Shred the chicken
Remove the chicken from the pot and shred it with two forks.
Then, add the chicken back to the broth.
Step 4: Add remaining ingredients
Next, add the secret ingredient — the pumpkin puree.
Follow the pumpkin puree with fresh diced tomatoes.
Give the soup a good stir to combine the ingredients.
After the pumpkin and tomatoes have been mixed in, pour in rinsed black beans.
Then corn kernels.
And we finish with traditional Tex Mex spices. Add some cumin.
And finally, some chili powder.
Give it another good stir to combine the ingredients.
We need to let the soup simmer for another 10 minutes to make sure all of the ingredients are heated through. Once the soup is nice and hot, spoon out servings into bowls and top with cilantro.
You can also sprinkle on cheese and a dollop of sour cream if you want.
The Best Tex Mex Chicken Soup Recipe
Trust me. After you make this once, it’s going to be one of your favorites. Print off the recipe for the Best Tex Mex Chicken Soup below.
The Best Tex Mex Chicken Soup
- 1 T olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 5 c chicken stock
- 1 lb chicken breasts
- 1 16 oz. carton pumpkin puree
- 1 to mato diced
- 1 15 oz. can black beans
- 1/2 c frozen corn
- 1-2 chipotle peppers in adobo sauce
- 1 T cumin
- 1 teaspoon chili powder
- fresh cilantro sprigs for garnish (optional)
- 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.
- Rinse the black beans and add them to the soup. Add the corn. Add the cumin and chili powder.
- Simmer for 10 minutes, then serve.
- Garnish with cilantro if desired.
14 thoughts on “The Best Tex Mex Chicken Soup Recipe”
The cold weather makes me want to cook soup all week! Appreciate that you have these flavorful soup recipes. Can’t wait to try this one!
Rainy season just started here in our country and I’m glad that I came across this recipe! Just in time!
Love that this is organic! I usually go for every chicken flavored soup as it’s my favorite. And with the pumpkin added, seems like an even healthier recipe I MUST try!!
You got me at organic. I’m trying to eat as healthy as possible, and organic food (e.g. eggs, etc) are a big part of my diet.
This sure does look delicious and pretty simple. I love the packaging. Very attractive and makes me want to have some pumpkin pie, LOL. I am going to try this soup when I get back from vacation.
What a great company! I have seen their products but haven’t tried many yet. This soup looks wonderful and I have bookmarked it to try. I am the same about soups and stews in the winter and a good spicy chicken variation is just what I’m craving!
Love this recipe! I have this pumpkin puree in my pantry – perfect timing! Thanks for linking up at Tasty Tuesdays. Can’t wait to see what you link up next week! Pinning!
I love pumpkin… it is so healthy for you.. but I get tired of eating it the same ole way. I want to try this recipe, it sounds like one I would really like.
I went a little berserk with my pumpkin obsession over Thanksgiving and now have tons of cans of pumpkin puree in my pantry. I’ll have to use one of them to give this recipe a whirl! 😉
love pacific brand products and this soup sounds so good especially as i’ve been on a soup kick with the cold weather. I’m also happy to be seeing these products on the shelf more.
Love this recipe! I have been seeing the Pacific Brand on the shelves and wondered about it. I will have to give it and your recipe a try!