Estimated reading time: 4 minutes
Creamy Mexican Chicken soup has all the smokey, spicy flavours you would expect of a soup with this name. Top it with cheese and jalapenos and serve it with corn chips.
Table of contents
When you're looking for a warming recipe, soups have a lot to offer. They are quick and simple to make, plus most of the ingredients will already be in your pantry.
Healthy Soup Goodness
Take a look at the nutrient panel for this recipe, the ingredients pack some pretty solid nutritional punch.
The Mexican chicken soup has a nice amount of fibre for a soup due to the inclusion of beans, corn, capsicum, and onion. Fibre is great for gut health and it also helps us achieve that contented, full feeling for longer.
Although the recipe only contains about 75 grams of chicken per person the protein in the soup is a healthy 25 grams due to the inclusion of vegetable protein.
The soups calorie count would easily fit into any diet plan leaving room for a side salad, extra vegetable, or some toppings as shown below.
Loaded Mexican Chicken Soup
If you would like to take your soup game to the next level try some of these toppings to create a "loaded" soup. These are so much more than a simple garnish!
- Grated Cheese
- Diced Avocado
- Corn Chips
- Cheesy Quesadilla
- Sour Cream
- Diced Tomato
- Coriander
Budget Busting Recipe
Another thing to love about this recipe is the cost per serve! At just $12 for 6 bowls of soup, this is definitely a dish to keep in mind when it's getting near the end of the month and the bank account is low. If you have a well-stocked pantry you may even find the only item you need to purchase is the chicken and sour cream.
Another way your Thermomix saves you time, money and health!
Other Warming Recipes
There is nothing so warming as a cosy winter's dish. I have some favourites including my Meatballs in Tomato Sauce or the hearty Maple Syrup Lamb Shanks. Plus you can't go past these soups, they're always at the top of my most googled recipe during winter. Thermomix Pumpkin Soup and Chinese Chicken Sweet Corn Soup and Red Lentil Curry.
I think desserts are a must to warm the belly when the weather turns cool, so don't forget to make an Apple Crumble or Butterscotch Self-Saucing Pudding to go with dinner.
FAQ Mexican Chicken Soup
The soup will keep 5 days in the fridge. I don't like to keep chicken dishes any longer than 5 days.
Yes, this is a great recipe to freeze for future meals. Divide into serves and freeze in individual portions.
Cowboy Dust is my homemade taco seasoning that has no preservatives, colours, flavours, or fillers. The recipe is in my cookbook "A Tex-Mex Fiesta."
You can use Taco seasoning in place of Cowboy Dust. It will be a little different as the flavour will vary. Also, taco seasoning has a thickening agent. It will still work though.
The heat of the soup will largely depend on the taco seasoning used. If you would like mild soup, choose mild taco seasoning. You can also reduce the jalapenos or omit them completely.
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Mexican Chicken Soup
Equipment
Ingredients
- 400 g can corn
- 400 g can white cannelleni beans
- 15 g garlic
- 150 g brown onion cut in half
- 70 g green capsicum diced
- 1 long green shallot sliced thinly
- 10 g oil mild
- 450 g chicken thigh fillets 1cm strips
- 30 g butter
- 3 TBS plain flour
- 1 ½ TBS Cowboy Dust *recipe Tex Mex Fiesta Cookbook - (OR Taco Seasoning)
- 2 teaspoon smoked paprika
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chicken stock powder Massels brand
- 1000 g chicken stock liquid
- 160 g sour cream
- 40 g jalapeno chopped
- 2 TBS jalapeno pickling liquid
Instructions
- Drain 400 g can cornand 400 g can white cannelleni beans and wash them under hot water. Place in a Thermoserver in hot water. Reserve.
- Place 15 g garlic in the TM bowl. Chop 2 sec/Speed 9
- Add the 150 g brown onion to the bowl. Chop 10 sec/Speed 4.
- Scrape down the bowl.
- Add 10 g oil, 70 g green capsicum 1 long green shallot and 450 g chicken thigh fillets. Cook 10 min/Varoma/Speed 1 (REV BLADE)
- Remove the chicken mixture from the TM Bowl and reserve.
- Add 30 g butter, 3 TBS plain flour, 1 ½ TBS Cowboy Dust , 2 teaspoon smoked paprika, ½ teaspoon salt, 1 teaspoon cumin, 1 teaspoon chicken stock powder to the TM Bowl. Cook 2 min/ Varoma/Speed 1.
- Add the 1000 g chicken stock liquid to the TM Bowl. Mix 30 sec/Speed 6.
- Cook the sauce 8 min/90 degrees/Speed 3.
- Return the chicken mixture to the TM bowl, add 160 g sour cream, 40 g jalapeno, 2 TBS jalapeno pickling liquid. Cook 3 min/100 degrees/Speed 1.
- Meanwhile, drain the corn and bean mixture, and divided evenly between 6 bowls.
- Pour or ladle the soup over the bean mixture in the bowls. Garnish with your choice of toppings.
Notes
- Slice the chicken into 1 cm strips
- Dice the capsicum
- Slice the long green spring onions.
- Drain the corn and beans and wash them under hot water. Place in a Thermoserver in hot water. Reserve.
Nutrition
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Happy Cooking
j xx
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