Tex Mex Style Main Course Chicken Soup Recipes

TEX MEX CHICKEN SOUP

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.

TEX-MEX CHICKEN SOUP

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.

TEX MEX CHICKEN TACO SOUP

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 MEXICAN CHICKEN SOUP

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.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

TEX MEX CHICKEN TACO SOUP

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 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.
• Variations: Serve over rice the second day. Add jalapeno for extra spice. Garnish with avocado, tortilla strips and onion. Use any beans.