Texas Chicken Soup
Warm, hearty, and packed with bold Southwestern flavors, Texas Chicken Soup is the ultimate comfort food that doesn’t skimp on spice or texture. This vibrant one-pot dish combines tender shredded chicken, smoky spices like cumin and paprika, and a medley of colorful vegetables, including bell peppers, jalapeño, and corn, all simmered in a rich, tomato-infused chicken broth. Protein-packed black beans add heartiness, while fresh lime juice and cilantro brighten every delicious spoonful. Perfectly customizable, this soup can be topped with crispy tortilla chips, creamy sour cream, and melty cheddar cheese for an irresistible finishing touch. Quick to prep and easy to make in just under an hour, Texas Chicken Soup is the perfect weeknight recipe to warm your soul and satisfy cravings for bold Tex-Mex flavors.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, finely diced (optional for heat)
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 15-ounce can canned black beans, rinsed and drained
- 1 cup corn kernels (frozen, fresh, or canned)
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tortilla chips (optional, for topping)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts lightly with salt and pepper, then add them to the pot and sear for 4-5 minutes per side until golden but not cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the garlic, red and green bell peppers, and jalapeño (if using). Cook for another 2-3 minutes, until vegetables are slightly tender.
Add the ground cumin, chili powder, smoked paprika, and oregano to the pot. Stir well to coat the vegetables with the spices.
Pour in the chicken broth and canned diced tomatoes (including juices). Bring to a gentle simmer over medium heat.
Return the chicken breasts to the pot, cover, and let simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the black beans and corn kernels, and let the soup simmer for an additional 5 minutes.
Add the lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning if needed.
Serve the soup hot and garnish with tortilla chips, shredded cheddar cheese, and sour cream, if desired.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 8426 mg | 366% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 46.8 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1120 mg | 86% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5791 mg | 123% | |
*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.
