Go Back Email Link
–+ servings
Print Recipe
5 from 5 votes

The Best Tex Mex Chicken Soup

This Tex Mex Chicken Soup is a warm, satisfying meal that’s perfect for fall.
QR Code

NEED MORE INFO? Scan the QR code to go to the online recipe.

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 301kcal
Author: Corinne Schmitt

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 5 cups chicken stock
  • 1 pound chicken breasts
  • 16 ounce carton pumpkin puree
  • 1 tomato diced
  • 15 ounce can black beans
  • ½ cup frozen corn
  • 1-2 chipotle peppers in adobo sauce
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • fresh cilantro sprigs for garnish (optional)

Instructions

  • Heat olive oil in large stock pot. Add onions and garlic and saute over medium heat until the onions are translucent.
    1 tablespoon olive oil, 1 medium yellow onion, 2 garlic cloves
  • 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.
    5 cups chicken stock, 1 pound chicken breasts
  • Remove chicken from pot and shred. Return the shredded chicken to the pot.
  • Add the pumpkin puree and diced tomatoes and mix well.
    16 ounce carton pumpkin puree, 1 tomato
  • 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.
    1-2 chipotle peppers in adobo sauce
  • Rinse the black beans and add them to the soup. Add the corn. Add the cumin and chili powder.
    15 ounce can black beans, ½ cup frozen corn, 1 tablespoon cumin, 1 teaspoon chili powder
  • Simmer for 10 minutes, then serve.
  • Garnish with cilantro if desired.
    fresh cilantro sprigs

Notes

Recipe FAQs

Can I use a slow cooker or Instant Pot for this recipe?
Yes, both slow cookers and Instant Pots work well for Tex-Mex chicken soup. In a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, you can use the “Soup” or “Manual” setting for about 15-20 minutes.
 
Can I freeze Tex-Mex chicken soup?
Yes, this soup freezes well. Let it cool completely before transferring it to airtight containers. It can be stored in the freezer for up to 3 months. Reheat thoroughly before serving.
 
How do I thicken Tex-Mex chicken soup?
To thicken the soup, you can mash some of the beans, add a cornstarch slurry, or stir in a bit of cream or cheese. Another option is to let the soup simmer longer to reduce and thicken naturally.

Nutrition

Calories: 301kcal | Carbohydrates: 32g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 659mg | Potassium: 1008mg | Fiber: 9g | Sugar: 7g | Vitamin A: 12080IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 4mg