Jun 5, 2016

Tex-Mex Chicken Soup

Tex-Mex Chicken Soup from Karen's Kitchen Stories

This Tex-Mex Chicken Soup is one of the tastiest soups I've made to date, if I do say so myself. It's loaded with chicken, veggies, and just the right amount of spiciness to make any fan of Tex-Mex flavors happy.


Tex-Mex Chicken Soup from Karen's Kitchen Stories

I loved, loved, loved this soup. The recipe made about 4 quarts of soup, with all of the extras, and it made amazing leftovers, which lasted for days.

Tex-Mex Chicken Soup from Karen's Kitchen Stories

I found this recipe from the blog, Bcmom Kitchen, by Anna, my Secret Recipe Club assignment for the this month. Anna likes to adapt recipes and make them her own. Along with this soup, I'd highly recommend checking out the carnitas tacos and the raspberry swirl bread.

Secret Recipe Club you ask? It's a group of bloggers who have joined together to share each others' amazing recipes. Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, and then create a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It's a lot of fun.

Tex-Mex Chicken Soup

Makes about 4 quarts

Ingredients

2 tsp olive oil
2 medium onions, coarsely chopped
3 pounds of boneless skinless chicken thighs, trimmed, and cut into bite sized pieces
1 tablespoon of minced garlic
1/2 jalapeño, seeded and minced
48 ounces of low sodium chicken broth
3 10 ounce cans of Rotel tomatoes
2 cups of frozen corn kernels.
1 14 ounce can of black beans, drained and rinsed
1/2 tsp ground cumin
Juice of 1/2 lime
Salt and pepper to taste

Toppings such as sliced jalapeños, sliced olives, cilantro, sour cream, avocado, tortillas, shredded cheese, crushed tortilla chips, and Tapatio or hot sauce of your choice.  

Instructions

  1. Heat the olive oil over medium heat in a 6 to 8 quart Dutch oven. Add the onions and saute for about 5 minutes. 
  2. Add the chicken and raise the heat to medium high. Add the garlic and cook until the chicken is no longer pink on the outside, about four minutes. 
  3. Add the broth, tomatoes, corn, and beans. Raise the heat to high and bring the pot just to a boil. Reduce the heat to low and add the cumin and lime juice. Simmer for ten minutes to let the flavors develop and concentrate. Salt and pepper to taste. 
  4. Set out your toppings of choice and serve the soup. 
Tex-Mex Chicken Soup from Karen's Kitchen Stories


29 comments:

  1. Karen, your photos are always great, but in this post you outdid yourself... food magazine quality!

    beautiful composition... and of course, I bet the taste was amazing...

    Have a great Reveal Monday!

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    1. Thank you Sally =) You too! Have a blast in Hawaii! xoxo. So happy to meet you IRL! Double xoxo

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    2. ALOHA!!!! So far I think vacations are a great idea! The noise of the ocean in the background, that feeling of delicious tiredness after being in the sun a tad too long... ;-) SOOO GLAD we met!

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    3. =) One of the most relaxing places on this earth!

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  2. You're making me hungry Karen and it is only 11 in the morning!
    Great pick for this month's SRC
    Pinning to try real soon

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    Replies
    1. Thanks so much!! We were really happy with it.

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  3. I love the kick you added to a classic recipe. I've got to try this variation. Great SRC pick this month! Traci, Burntapple.com

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  4. Oh man does this ever look tasty. And with all the rain we've been having soup is a must.

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    Replies
    1. Thanks so much Erin. If you could just send some of that rain out to California =)

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  5. That will do for me ducky! I LOVE spicy food and this soup looks amazing, and so healthy too, in a spicy way! Great pick for reveal day Karen

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  6. So glad you enjoyed the soup. It's one of my many many favorites. Yours looks absolutely delicious. I agree with Sally - your photos are gorgeous.

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    Replies
    1. Awww, thanks Anna! We loved this. Thanks for such a great recipe!

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  7. Looks very enticing even in the hot weather!

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  8. I am glad I am not the only one who keeps eating soup even in the warmer temperatures. I love the sound of this soup.

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    Replies
    1. Thanks Emily. Fortunately, it's not ridiculously hot here yet!

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  9. This recipe sounds perfect for my next pot of soup. Winter has really set in and this would be so hearty and delicious :)

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    Replies
    1. This is perfect for your winter weather! Thanks Trisha!

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  10. This soup looks wonderful, and I think I might make it tonight! Without the chicken, because that's how I roll, but I really want it!

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    Replies
    1. Just add more black beans and use vegetable broth =)

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  11. Karen, Your photos of this soup look so incredibly enticing that I can almost smell the flavors through the screen. It looks hearty enough for a meal, but light enough to eat on a cool spring night like tonight (in DC, at least.)

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    Replies
    1. Thanks Laura! It's lean and hearty at the same time.

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  12. Love the soup. It will be great next winter when the cold comes back.

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  13. This soup looks amazing! Bookmarked for Fall! (only a few months away, right? Right? Ready to escape this heat!)

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    Replies
    1. I don't know why, but I love soup any time of year =)

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I love comments and questions and read every one of them.