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5 from 3 votes

The Best Tex Mex Chicken Soup

Packed full of veggies and flavor.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 212kcal


  • 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.


Calories: 212kcal | Carbohydrates: 14g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 417mg | Potassium: 632mg | Fiber: 1g | Sugar: 5g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg