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The Best Tex Mex Chicken Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Packed full of veggies and flavor.

Course: Soup
Cuisine: American
Keyword: easy soup, tex mex chicken soup
Servings: 6
Calories: 212 kcal
Ingredients
  • 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 tsp chili powder
  • fresh cilantro sprigs for garnish (optional)
Instructions
  1. Heat olive oil in large stock pot. Add onions and garlic and saute over medium heat until the onions are translucent.
  2. 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.
  3. Remove chicken from pot and shred. Return the shredded chicken to the pot. Add the pumpkin puree and diced tomatoes and mix well.
  4. 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.
  5. Rinse the black beans and add them to the soup. Add the corn. Add the cumin and chili powder.
  6. Simmer for 10 minutes, then serve.
  7. Garnish with cilantro if desired.
Nutrition Facts
The Best Tex Mex Chicken Soup
Amount Per Serving
Calories 212 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 54mg18%
Sodium 417mg18%
Potassium 632mg18%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 5g6%
Protein 22g44%
Vitamin A 491IU10%
Vitamin C 7mg8%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.