We love just about any kind of chicken soup and I make a myriad of variations, depending on my mood at the time. It could be Chicken with Roasted Garlic and Wild Rice, Chicken Minestrone, Chicken with Matzo Balls and of course, the old standard, Chicken Noodle. But there's one that I make more than any other and that's Tex-Mex Chicken Chili Soup.
I've been craving a hot comforting bowl of homemade soup since I had my little battle with bronchitis/pneumonia and I finally felt well enough to make a pot. It's a healthy, hearty soup and it uses ingredients that I generally have in my pantry. It's one of Hubby's favorites because it's a great vehicle for hot sauce and cheese.
It looks like a lot of ingredients, but I can assure you that it's really easy to make. It's also very low in fat and contains lean protein from the chicken and the beans. The veggies are vitamin rich and the beans are an excellent source of powerful antioxidants. You really can't go wrong with this one... It's low fat, delicious and good for you!
I have plenty left to freeze for another time, but let's hope it isn't because one of us needs it to help ease an upper respiratory onslaught!
Tex-Mex Chicken Chili Soup
- 2 - 3 Cups Chicken, cooked and shredded
- 1 28oz Can Petite Diced Tomatoes
- 1 - 2 Qts Chicken Stock or Broth
- 1-2 Tbls Light Olive Oil or Canola Oil
- 1 Red or Green Bell Pepper, chopped
- 3 Carrots, peeled and chopped
- 1 Lg Onion, peeled and chopped
- 1 - 2 Large Cloves Garlic, finely minced or pressed
- 1 Can Niblets Corn
- 1 Can Mild Chopped Green Chillies
- 1 Can Pinto Beans, drained and rinsed
- 1 Can Red Kidney Beans, drained and rinsed
- 1 Tbls Chili Powder
- 1 Tbls Ground Cumin
- 1 Tbls Adobo Seasoning
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- 2 Tsp Kosher Salt
- 1 Tsp Fresh Ground Pepper
You can change out the veggies and the type of beans you prefer, but these seem to work best for the flavors that I'm looking for.
The Adobo (I use Goya) seasoning adds a nice richness to the soup that it seems to lack without it. You can also use fresh herbs like parsley, cilantro, thyme or even a little finely chopped rosemary. Just go easy on the cilantro or rosemary. They are very strong herbs and could easily overpower the other flavors in the soup.
I start by cooking the carrots in a couple of tablespoons of olive or canola oil because they take just a bit longer than the other vegetables. I then add the bell pepper and the onion and saute them until they are just starting to soften and give off a bit of liquid.
I add in all of the seasonings directly to the softened veggies so that they have a chance to lend their rich aroma and flavors right from the start.
The chicken and the corn go in next...
Then the tomatoes...
Next comes the stock...
And finally, the drained and rinsed beans.
I let the soup simmer on medium to medium low heat for about 30 minutes, but it can go longer at a lower temp if you have the time. If the broth seems to dissipate and the soup gets a bit too thick, you can add in a cup or two of chicken stock or water as needed.
Serve the soup with shredded cheese, chopped herbs or scallions or if you're feeling decadent, a big dollop of sour cream! Crusty bread and a green salad round it out and make it a hearty, healthy, delicious meal! Enjoy!
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