This Creamy Tex-Mex Chicken Soup will warm your heart and your home. It boasts a smooth, creamy texture thanks to the heavy cream, it gets sweetness from the corn and has a nice, mild spice from the chili powder.
Creamy Tex-Mex Chicken Soup
I enjoy cooking meals that are inexpensive, hearty, simple, and flavorful and this soup fits the bill. This entire meal is done in about 30 mins and about half of that is just letting the chicken simmer. That’s what I call winning! Once that soup is done you can serve it as is or top it with extra goodies. I vote for extra goodies. 😉
This creamy Tex-Mex soup is similar to a chicken tortilla soup. With the shredded chicken this soup is hearty with protein the whole family enjoys.
The flavor of the beans paired with the corn gives this dish a true Tex-Mex vibe. If you’re a cilantro lover, make sure to add some on top with sour cream, shredded cheddar cheese, and even corn chips!
This dish makes an entire pot full of soup that gives my family not only full bellies but leftovers for lunches, or to put on top of baked potatoes later in the week. Yum!
If you have a dutch oven and aren’t in a rush to get dinner on the table, consider letting it simmer for about an hour before serving. These ingredients only meld more together over time – even just as leftovers. If you’re feeling a bit zesty, consider adding in the juices of a couple of limes.
Tex-Mex Chicken Soup Ingredients:
Olive Oil
1 medium onion, chopped
2 tsp garlic, minced
1 jalapeno, diced (optional)
32 oz chicken broth
1 tsp chili powder
1 tsp cumin
1/2 tsp pepper
1 1/4 lb boneless skinless chicken breast
1 cup milk
1 15 oz can black beans
1 15 oz can cannellini beans (white kidney beans)
1 pkg frozen corn
2/3 cup heavy whipping cream
1/4 cup sour cream
15 oz can Rotel
Toppings: (optional)
Cheddar cheese, sour cream, avocados, cilantro, crushed tortilla chips, etc.
Directions:
Heat oil in a large pot. Add in diced onion and jalapeno and sauté for 3 mins. Add in the garlic the last 30 seconds.
Add in chicken broth, chili powder, cumin, and pepper. Bring to a boil. Add chicken breasts and simmer for 15 mins, until chicken has cooked through. (If the chicken breasts are really thick, I recommend slicing in half.)
Remove chicken and set aside.
Add in tomatoes, both cans of beans, frozen corn, heavy whipping cream, milk, and sour cream. Shred the chicken and return to the pot. Stir and then cook until heated through. Serve warm. and ENJOY!
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- Olive Oil
- 1 medium onion, chopped
- 2 tsp garlic, minced
- 1 jalapeno, diced (optional)
- 32 oz chicken broth
- 1 TSP EACH chili powder and cumin
- 1/2 tsp pepper
- 1 1/4 lb boneless skinless chicken breast
- 1 C milk
- 1 can black beans
- 1 can white kidney beans or red beans
- 1 C frozen corn
- 2/3 C heavy cream
- 1/4 C sour cream
- 15 oz can diced tomatoes with green chili
Instructions
- Heat oil in a large pot. Add in diced onion and jalapeno and sauté for 3 mins. Add in the garlic the last 30 seconds.
- Add in chicken broth, chili powder, cumin, and pepper. Bring to a boil.
- Add chicken breasts and simmer for 15 mins, until chicken has cooked through. (If the chicken breasts are really thick, I recommend slicing in half.)
- Remove chicken and set aside.
- Add in tomatoes, both cans of beans, frozen corn, heavy whipping cream, milk, and sour cream. Shred the chicken and return to the pot. Stir and then cook until heated through. Serve warm. and ENJOY!
Calories
Fat
Carbs
Protein
You should have enough for leftovers, so try adding this as topping on a baked potato on a rainy day. This creamy soup makes me want to curl up with a good book and a fuzzy blanket to forget about the world.
More recipes before you go:
Winter Kale Soup Slow Cooker Recipe
Anne says
Alisha Ross says