Tex Mex Chicken Taco Soup
A delicious Tex Mex inspired soup with shredded chicken, beans, vegetables, and a flavorful blend of spices, topped with creamy melted cream cheese.
Ingredients
| ½ | cup diced onion |
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| ½ | cup diced green bell pepper |
| 1 | tablespoon minced garlic |
| vegetable oil | |
| 1 | lb chicken breast, boiled and shredded |
| 1 | taco seasoning mix |
| 8 | jarred salsa |
| 14 | canned kernel corn |
| 14 | hominy |
| 16 | ranch style beans |
| 8 | canned tomato paste |
| 28 | canned chicken broth |
| 8 | cream cheese |
| tortilla chips | |
| grated monterey jack cheese |
Instructions
| 1. | In a large pot, heat a small amount of vegetable oil over medium heat. Saute diced onions, green bell peppers, and minced garlic until fragrant. |
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| 2. | Add the boiled and shredded chicken, taco seasoning mix, jarred salsa, canned kernel corn, hominy, ranch style beans, canned tomato paste, and canned chicken broth to the pot. |
| 3. | Adjust the liquid to your desired consistency. Bring the soup to a slow simmer and let it simmer for 20 minutes. |
| 4. | Place the cream cheese in a separate bowl. |
| 5. | Using a measuring cup, ladle some of the hot liquid from the soup over the cream cheese to melt it, then add the melted cream cheese back to the soup. |
| 6. | Simmer the soup on low for an additional 10 minutes. Serve hot with tortilla chips and grated Monterey Jack cheese for a satisfying meal. |
| 7. | Variations: For a different twist, serve the soup over rice on the following day. Add jalapeno for an extra kick of spice. Garnish with fresh avocado slices, crispy tortilla strips, and diced onion. Feel free to use any type of beans of your choice. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 685.7 kcal |
| Protein | 44.8 g |
| Fat | 34 g |
| Carbohydrates | 55.3 g |
| Fiber | 8.8 g |
| Sugar | 17.5 g |
Published on Jul 18, 2024 by Luminița