Spicy Tex Mex Mexican Chicken Soup Recipes

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TEX MEX CHICKEN TACO SOUP



Tex Mex Chicken Taco Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup diced onions
1/2 cup diced green bell peppers
1 tablespoon minced garlic
Vegetable oil
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8-ounce) jar salsa
1 (14-ounce) can kernel corn
1 (14-ounce) can hominy
1 (16-ounce) can ranch style beans
2 (4-ounce) cans tomato paste
2 (14-ounce) cans chicken broth
1 (8-ounce) package cream cheese

Steps:

  • Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
  • Also, great on the second day over rice.

SPICY TEX-MEX SALAD



Spicy Tex-Mex Salad image

This is an unusual salad that everyone in my office loves. I get requests for it time and time again.

Provided by Taseia Armstrong

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 5m

Yield 10

Number Of Ingredients 7

1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups shredded Cheddar and Monterey cheese blend
1 (10 ounce) package chopped romaine lettuce
3 tomatoes, chopped
1 (16 ounce) bottle Catalina salad dressing
1 (16 ounce) package corn chips

Steps:

  • In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

Nutrition Facts : Calories 542 calories, Carbohydrate 52.7 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 6.5 g, Sodium 1077.3 mg, Sugar 11.9 g

TEX-MEX CHICKEN AND RICE SOUP



Tex-Mex Chicken and Rice Soup image

This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup frozen whole kernel corn
Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
  • Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
  • Serve soup topped with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g

TEX-MEX CHICKEN SOUP



Tex-Mex Chicken Soup image

We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
3 cups cubed cooked chicken
3 medium zucchini, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup salsa
2 teaspoons ground cumin
1 teaspoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried oregano
Shredded cheddar cheese, optional
Tortilla chips, optional

Steps:

  • In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips.

Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SPICY TEX MEX MEXICAN CHICKEN SOUP



Spicy Tex Mex Mexican Chicken Soup image

This soup is a wonderful comfort food for those winter blues. Spices make it warming not overly hot..You could cut the red pepper flakes for the wimps. If you love Mexican,Tex-Mex you're sure to love this soup--nd so easy to make. Sure to become a family favorite.

Provided by Potluck

Categories     Mexican

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 20

2 quarts water
3 lbs frozen boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
2 tablespoons dried parsley flakes
1 tablespoon onion powder
5 chicken bouillon cubes
3 tablespoons olive oil
1 onion, medium size chopped
3 garlic cloves, chopped
16 ounces salsa
26 ounces diced tomatoes
10 3/4 ounces tomato soup
3 tablespoons chili powder
15 ounces whole kernel corn, drained
32 ounces chili beans, drained
16 ounces black beans, drained
8 ounces sour cream

Steps:

  • In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
  • Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
  • Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
  • Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
  • Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.

Nutrition Facts : Calories 437.6, Fat 10.7, SaturatedFat 3.9, Cholesterol 74.8, Sodium 1336.4, Carbohydrate 48.5, Fiber 9.9, Sugar 7.6, Protein 39.4

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

  • In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
  • Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
  • Sprinkle over the cilantro and serve.

TEX MEX CHICKEN SOUP



Tex Mex Chicken Soup image

This is a super-easy soup to throw together on chilly nights! We love it served with warm rolls (or in a bread bowl!)

Provided by Six Sisters Stuff

Yield 6-8

Number Of Ingredients 11

1/2 lb ground chicken (or turkey)
1/4 cup onion, diced
2 cloves garlic, minced
2 cups milk
1 10 3/4-oz can of cream of chicken soup
1 15-oz can of corn with red peppers
1 medium tomato, chopped
1 4-oz can diced green chiles
2 tablespoons of chopped parsley (I used fresh)
1/4 teaspoon ground red pepper
1 cup shredded cheddar cheese

Steps:

  • In large pot over medium-high heat, cook ground chicken, garlic, and onion until the turkey is browned and the onion is soft. Drain the fat from the pan and return to heat.
  • Slowly add in milk, cream of chicken soup, corn, tomato, chiles, parsley and red pepper. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.
  • Add in the cheese and stir until melted.

SPICY MEXICAN CHICKEN SOUP (SOUTH BEACH STYLE!)



Spicy Mexican Chicken Soup (South Beach Style!) image

A spicy dish that you'd never know was a "diet" dish unless something was said! Found in the South Beach Diet Cookbook it is a simple one-dish meal that 's very easy to prepare. Whether on the Beach diet or not you can make any modifications you want and it will still turn out great. It's spicy on it's own with just cumin so the jalapeño is optional. And make sure you only use fresh good quality salsa because that will have a major impact on the flavor and texture of your dish. If you're eating carbs I suggest a crusty baguette to soak up some of the soup to make it even more filling than it already is. This is also great for people who need recipes for small families or couples. You're guaranteed leftovers no matter how big of an eater you have on your hands.

Provided by Cooky Doe

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 jalapeno pepper, diced (optional)
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups reduced-sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 cups mild refrigerated fresh salsa
salt & freshly ground black pepper
cilantro (optional)

Steps:

  • Cut your chicken breasts into small strips about 2 inches long.
  • Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes.
  • Stir in garlic and cumin; cook 30 seconds more.
  • Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
  • Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.

Nutrition Facts : Calories 313.6, Fat 7.8, SaturatedFat 1.6, Cholesterol 98.8, Sodium 980.3, Carbohydrate 14.4, Fiber 2.5, Sugar 5.1, Protein 47.8

TEX MEX POTATO SOUP



Tex Mex Potato Soup image

Spicy and rich potato soup.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
¼ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
¼ cup heavy whipping cream
½ cup shredded Cheddar cheese

Steps:

  • Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  • In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  • In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  • Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 17.7 g, Cholesterol 68.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 5.8 g, Sodium 379.3 mg, Sugar 2.8 g

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