I don’t know about you, but when I crave Tex-Mex, I want spice, beans, corn and chicken, plus the fresh kick of lime and cilantro. This recipe has all of that and more. It's perfect for scratching that Tex-Mex itch!
The heat is, of course, adjustable. You can decrease the chilies if you’re sensitive to them or cooking for people who are. The soup is also just as tasty the next day. Finally — and I promise I’m not biased — the best way to serve this soup by far is with a generous sprinkling of crushed tortilla chips and shredded cheese.
Southern Tex-Mex soup
5
10 minutes
40 minutes
50 minutes
2 tablespoons olive oil
1 white onion, diced
1 red onion, diced
1 pinch salt
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
½ teaspoon ground cumin
½ teaspoon chili powder
2 tablespoons chopped chipotle chilies in adobo sauce
1 can black beans, drained
1 can diced tomatoes
1 cup frozen corn
2 cups rotisserie chicken, shredded
4 cups chicken broth
Juice of one lime
1 small bunch fresh cilantro, chopped
Sour cream
Tortilla chips
Shredded cheese
Heat the olive oil in a large saucepan over medium-high heat.
Add the onions and a pinch of salt, and cook until they begin to soften.
Add the garlic, peppers, cumin, chili powder and chilies. Cook while stirring 1-2 minutes.
Add the beans, canned tomatoes, corn, chicken and chicken broth.
Bring the mixture to a boil and reduce the heat to medium. Simmer for 30 minutes.
Add the lime juice.
Serve immediately with cilantro, sour cream, tortilla chips and shredded cheese, to your preference.