Spicy Tex Mex Mexican Chicken Soup
Warm up your table with a bowl of Spicy Tex Mex Mexican Chicken Soup, a hearty, flavor-packed recipe that’s perfect for weeknights or casual gatherings. This easy-to-make soup combines tender shredded chicken, smoky fire-roasted tomatoes, earthy black beans, sweet corn, and a medley of bold spices like chili powder, cumin, and smoked paprika for a fiesta of flavors in every bite. Fresh jalapeño and lime juice add a zesty kick, while a sprinkle of chopped cilantro provides a refreshing finish. Ready in just 45 minutes, this one-pot wonder is both satisfying and wholesome, ideal for a crowd-pleasing dinner or meal prep. Serve it with warm tortillas or a dollop of sour cream for the ultimate Tex-Mex experience!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium jalapeño, seeds removed and diced
- 1 medium red bell pepper, diced
- 3 cups cooked shredded chicken
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 6 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, jalapeño, and red bell pepper. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another minute to toast the spices.
Add the shredded chicken, fire-roasted diced tomatoes, black beans, frozen corn, chicken broth, and tomato paste to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally.
Taste the soup and adjust the seasonings if necessary.
Stir in the chopped cilantro just before serving for a fresh, vibrant flavor.
Ladle the soup into bowls and serve with lime wedges on the side for squeezing on top.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 7.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
