Wondermom » Recipes » Dinner » The Best Tex Mex Chicken Soup Recipe
by Corinne Schmitt
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This Tex Mex Chicken Soup is a warm, satisfying meal that’s perfect for Fall. It includes a secret ingredient that lends a wonderful creaminess and mild sweetness to offset the spices. Read on to find out what it is!
During winter I crave warm, hearty meals. I try to avoid really heavy foods though that will add on a winter layer I will have to shed once warmer weather arrives.
That’s why many of my favorite winter recipes are soups and stews. My all-time favorite soup is Tex-Mex Chicken Soup. I use a recipe that I adapted from one I found at Budget Bytes that is actually a pumpkin soup.
I realized that the pumpkin puree created a beautifully creamy texture. It also has just a hint of sweetness which blends deliciously with the chipotle peppers! If you want to try another creamy soup, try Tomato Bisque Basil Soup.
How to Make the Best Tex Mex Chicken Soup
This recipe is very simple but does have a few steps. You could just dump everything in at once, but you’ll get a better result if you take the time to saute and simmer as directed.
You should be able to find everything you need at your average grocery store. The ingredients are pretty basic (the chipotle peppers should be in the Mexican/Latin food aisle).
I just love how colorful this soup is! Look at the bright, pretty colors of the ingredients. It’s just like my Healthy Chicken Tortilla Soup recipe.
Step 1: Saute the onions and garlic
First, we’re going to pull all that yummy flavor out of the fresh onions and garlic by sauteing them in olive oil for a few minutes.
Step 2: Add chicken and stock
Once the onions are translucent, add your chicken breasts and chicken stock to the pot.
We need to let the soup simmer for another 10 minutes to make sure all of the ingredients are heated through. Once the soup is nice and hot, spoon out servings into bowls and top with cilantro.
You can also sprinkle on cheese and a dollop of sour cream if you want.
The Best Tex Mex Chicken Soup Recipe
Trust me. After you make this once, it’s going to be one of your favorites. Print off the recipe for the Best Tex Mex Chicken Soup below.
Heat olive oil in large stock pot. Add onions and garlic and saute over medium heat until the onions are translucent.
Add the chicken breasts to the pot and pour in chicken stock. Cover. Turn heat to high and bring to a boil. Then, reduce heat to low and simmer for 30 minutes.
Remove chicken from pot and shred. Return the shredded chicken to the pot. Add the pumpkin puree and diced tomatoes and mix well.
Mince one or two chipotle peppers (depending on whether you want mild or medium spice) and add to the soup. Also add one to two teaspoons of the adobo sauce.
Rinse the black beans and add them to the soup. Add the corn. Add the cumin and chili powder.
Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.
Here are some ideas to liven up your canned soups and make them taste more like homemade: Sauté some onions and/or garlic: Low and slow is the way to go. Then deglaze the pan (a splash of wine will unstick all those caramelized yummy bits on the bottom of the pan). Stir these yummies into the soup.
Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.
Ensure you've added enough salt and black pepper. Too little salt means your soup's flavors will remain hidden. When you know your soup is salty enough, move on to other seasonings like herbs and spices.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
Herbs and Spices:Fresh or dried herbs such as parsley, thyme, rosemary, and dill can add depth to the flavor. Bay leaves are commonly used in chicken soup for a subtle earthy taste. Ground black pepper or a pinch of red pepper flakes can add a hint of heat.
While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.
Seasoning the Soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.
The good news is all of the most popular canned soups in America can be made to taste better with a few simple hacks. That starts with adding aromatics like garlic, ginger, or onions, to the mix, along with an extra helping of spices from basic salt and pepper to curry powders from different regions.
How long will soup last in a Mason jar? It's best not to keep these Mason jars longer than three to five days. During that period, check the smell and appearance of the food to determine whether it's safe to eat. Otherwise, past five days, toss the contents.
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.
Just before serving, add a swirl of extra virgin olive oil or pesto to your soup if it's Italian, a little butter if it's French, or sambal oelek if it's south-east Asian. Don't over-salt. Most of us just add more salt if our food is blah, which can have the effect of making it both blah and salty.
A little tomato sauce, garlic, salt, and bay leaves while cooking was Patty's recommendation. Barbara said, “I add a beef billion cube, oregano, basil and garlic.” That would definitely spice up the soup. The bullion usually adds a lot of sodium so you get a lot of salty flavor. “Six pepper, sparingly”, Laureen said.
Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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