Tex-Mex Soup

The recipe of this soup goes almost two years back for me and I am sure even longer for my good friend Rita who has shared this amazing cup of goodness during our trip upstate with OT’s and PT’s.  Ever since I have made this soup on several occasions and it’s been a hit every time.

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I have to admit initially when I saw a list of the ingredients, I was a little shocked and couldn’t believe how all of them would work together…but they did!  Ofcourse nothing in this soup says “diet”…it has cheese and tortilla chips and a large load of cream cheese…but it’s so good!  My daughter loves this soup and every time I make it…she asks to have it for lunch and then dinner again.  I mean this recipe makes a large pot of soup, so if you are cooking just for two of you may consider decreasing the portions of ingredients.  We however, finished it all within three days:)

Ingredients:

Ingredients for the Chicken Stock (avoid this step if you buy ready made broth and cooked chicken)

5 Dried Bay Leaves
1 lb of Pieces of skinless chicken (I prefer natural or organic if available)
1/2 of medium onion
1 Table Spoon of Dried Parsley
1/2 Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
Salt and Pepper to Taste
 
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Ingredients for the Soup:
1/2 cup diced onions
1/2 cup diced green peppers (original recipe calls for it, I however avoided them)
1 tablespoon garlic
2 table spoons of vegetable (to saute)
1 pack taco seasoning
1 pack ranch seasoning
8 oz. salsa (if you like your soup spicy choose spicy salsa, I bought very mild type for kids)
8 oz. tomato paste or tomato sauce
1 cup of corn (either fresh, canned or frozen)
1 can black beans
1 can of kidney beans
8 oz. cream cheese
tortilla chips and Mexican cheese mix to serve

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1.  Wash your chicken and make your chicken based stock.  Click here for step by step instructions how to make it.  You can also just replace this step and buy ready made chicken stock and cooked chicken.

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2.  Once your chicken is ready take it out and dice it up.  If you buy ready made broth and chicken, just dice up your chicken and heat up the broth.

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3.  Saute the onions and peppers in the vegetable oil.  My kids don’t like peppers int their soup…so I didn’t add any, but you can if you like.

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4.  Drain your beans and add them to the bowl.  Take out your salsa.  Cut up your corn if you bought it fresh.

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5.  Peel garlic and either dice it up really small or simply use garlic press to add it to your soup.

7.  Add ALL ingredients, including Ranch and Taco seasoning to you soup EXCEPT for cream cheese.   Bring to a little boil (until the edges are sizzling or slightly bubbling), on medium-high heat.

8.  Then bring heat to low and let simmer for additional 20 minutes.  Taste your soup and adjust salt/pepper to your liking.

9.  Put cream cheese in a separate soup bowl, and add a cup of the hot liquid from the soup. Gently mix it up in the bowl until the cream cheese is melted. Add more liquid if needed. Then add that mixture to the pot with the rest of the ingredients, and stir.

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10.  Serve this soup with tortilla chips or any other bread chips and sprinkle it with your favorite cheese.

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I hope you like it.  Let me know what you think and please share your favorite soup recipes as well…I am always on the look out for new ideas:)

Love,

Natalie

Tex-Mex Soup
 
Prep time
Cook time
Total time
 
Hearty hot soup with beans, corn and other veggies.
Author:
Recipe type: Lunch
Cuisine: American, Mexican
Serves: 12-14
Ingredients
  • Ingredients for the Chicken Stock (avoid this step if you buy ready made broth and cooked chicken)
  • 5 Dried Bay Leaves
  • 1 lb of Pieces of skinless chicken (I prefer natural or organic if available)
  • ½ of medium onion
  • 1 Table Spoon of Dried Parsley
  • ½ Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
  • Salt and Pepper to Taste
  • Ingredients for the Soup:
  • ½ cup diced onions
  • ½ cup diced green peppers (original recipe calls for it, I however avoided them)
  • 1 tablespoon garlic
  • 2 table spoons of vegetable (to saute)
  • 1 pack taco seasoning
  • 1 pack ranch seasoning
  • 8 oz. salsa (if you like your soup spicy choose spicy salsa, I bought very mild type for kids)
  • 8 oz. tomato paste or tomato sauce
  • 1 cup of corn (either fresh, canned or frozen)
  • 1 can black beans
  • 1 can of kidney beans
  • 8 oz. cream cheese
  • tortilla chips and Mexican cheese mix to serve
Instructions
  1. Wash your chicken and make your chicken based stock. Open a separate link on this page for step by step instructions if you need it.
  2. Once your chicken is ready take it out and dice it up. If you buy ready made broth and chicken, just dice up your chicken and heat up the broth.
  3. Saute the onions and peppers in the vegetable oil. My kids don’t like peppers int their soup…so I didn’t add any, but you can if you like.
  4. Drain your beans and add them to the bowl. Take out your salsa. Cut up your corn if you bought it fresh.
  5. Peel garlic and either dice it up really small or simply use garlic press to add it to your soup.
  6. Add ALL ingredients, including Ranch and Taco seasoning to you soup EXCEPT for cream cheese. Bring to a little boil (until the edges are sizzling or slightly bubbling), on medium-high heat.
  7. Then bring heat to low and let simmer for additional 20 minutes. Taste your soup and adjust salt/pepper to your liking.
  8. Then bring heat to low and let simmer for 20 minutes. Put cream cheese in a separate soup bowl, and add a cup of the hot liquid from the soup. Gently mix it up in the bowl until the cream cheese is melted. Add more liquid if needed. Then add that mixture to the pot with the rest of the ingredients, and stir.
  9. Serve this soup with tortilla chips or any other bread chips and sprinkle it with your favorite cheese.

 

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