If you have leftover chicken, make this grab-and-go High-Protein Tex-Mex Chicken Soup; alternatively, use rotisserie chicken for this simple meal prep. The black beans provide protein and fiber, while the frozen pepper-onion mixture adds taste and saves time in the kitchen. When you’re ready to eat, mix everything except for the broth, add it, and reheat in the microwave. You may use reduced-sodium bouillon and simply add boiling water if you don’t want to travel with liquid broth or don’t have a microwave.
Why Do We Love This Soup?
- It is a simple way to utilize remaining chicken and is prepared in only 15 minutes.
- This soup has high protein content because of chicken and black beans, which helps build muscle.
- The soup is handy for meal preparation and on-the-go lunches when components are prepared in portable jars.
STATS:
- Calories: 320 kcal
- Servings: 3
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Portion size: One
- Total time: 30 minutes
- Cuisine: Tex-Mex
- Course: Main Course
- Diet: High-Protein
EQUIPMENT:
- Medium pot or saucepan
- Wooden spoon
- Measuring cups
INGREDIENTS:
- 1 can of fire-roasted diced tomatoes
- ¾ cup canned black beans
- ¾ cup frozen bell pepper and onion mix
- ¾ cup frozen corn
- 1 cup rotisserie chicken breast shreds
- 1 tablespoon taco seasoning
- 2 & ¼ cups reduced-sodium chicken broth
- 6 tablespoons tortilla strips
INGREDIENT NOTES:
FIRE-ROASTED TOMATOES:
- It provides a smoky and lightly charred taste, which will enhance the Tex-Mex taste of this soup. Add both liquid and tomatoes to add an indulgent and rich flavor. They also provide the natural acidity to balance the savory components.
BLACK BEANS:
- It will add fiber and protein content to the soup, which makes it more nutritious and filling. Rinse them well to eliminate the additional sodium content, and it will improve the flavor. It also provides a creamy texture, which goes well with the soup and vegetables.
FROZEN BELL PEPPER & ONION MIXTURE:
- Use the mixture of frozen bell peppers and onions, as it saves time and is more convenient. They will get soft in no time and blend well in the soup.
FROZEN CORN:
- Corn will add a natural sweet taste, which helps to balance the spice in this soup. It also provides a nice color. It is best to use the fresh corn, but frozen corn will be convenient for us.
ROTISSERIE CHICKEN SHREDS:
- Rotisserie chicken shreds are a tasty and fast protein item. It is convenient and time-saving as we don’t have to cook the chicken. It will prevent the addition of too much fat content but still keep the dish flavorful. Shred them well so they distribute equally in the soup.
TACO SEASONING:
- Taco seasoning will provide the real Tex-Mex flavor. It is made with chili powder, cumin, and paprika. We can add the seasoning as we like.
CHICKEN BROTH:
- Use the reduced-sodium chicken broth so we can add the salt based on our preference. It helps to form the soup foundation and balance the taste as well.
TORTILLA STRIPS:
- It will add crunchiness to the soup, and it will also pair nicely with the soft ingredients in the soup. We have to add them at the time of serving the soup so they remain crisp.
INSTRUCTIONS:
- Take a medium pot and add the black beans, tomatoes, corn, chicken, taco seasoning, frozen vegetables, and 2 cups of chicken broth.
- Wait for the chicken broth to boil gently.
- Then decrease the flame & rumble for 15 to 20 minutes by stirring them intermittently.
- Now, add the leftover broth to alter the consistency of the soup if required.
- Savor the seasoning and add more if there is a requirement.
- Add the tortilla strips to the soup & serve.
RECIPE VARIATION:
CREAMY SOUP:
- Add some cream cheese or heavy cream along with the shredded cheese to make the creamy version of this Tex-Mex soup.
SPICY TEX-MEX VERSION:
- For this, add the jalapeno slices, chipotle pepper, hot sauce, or chili flakes as you like.
KETO VERSION:
- Add the cauliflower, zucchini, or bell peppers and eliminate the black beans and corn to make the keto version of this soup.
VEGETARIAN:
- Add lentils or an additional quantity of vegetables instead of chicken, and use the vegetable broth to prepare the vegetarian soup.
WHAT TO SERVE WITH THIS SOUP?
TOPPINGS:
- Avocado slices
- Shredded cheddar cheese
- Sour cream
- Greek yogurt
- Fresh cilantro
- Jalapeño slices
SIDES:
- Cornbread
- Mexican rice
- Brown rice
- Side salad
- Garlic bread
LOW-CARB OPTION:
- Cauliflower rice
- Zucchini noodles
- Steamed vegetables
EXTRAS:
- Lime wedges
- Hot sauce
- Crushed tortilla chips
- Pickled onions
TIPS:
- Cook and shred the chicken fresh to provide better taste and texture.
- Include the jalapeno slices for the additional spice content.
- Blend some portion of the soup to make a thick consistency of soup.
STORAGE INFORMATION:
FRIDGE:
- Pour the soup into the tightly closed jar and store for 4 days.
FREEZER:
- Include the chicken soup in the closed vessel & freeze for 2 months.
FAQs:
How can I make the soup vegetarian?
- We can add extra beans, vegetables, lentils, and tofu to make the soup vegetarian.
Will I utilize fresh vegetables to prepare the soup?
- Yes, utilize the fresh vegetables, but toss them first to make them more flavorful.
Is this soup spicy?
- It has a mild spicy taste; we can adjust the spice content according to your taste buds.
NUTRITIONAL INFORMATION:
Calories: 320 kcal
Serving size: 1 bowl
Protein: 28 g
Total carbs: 32 g
Net carbs: 24 g
Fiber: 8 g
Servings: 3
Fat: 8 g
Sodium: 520 mg
Potassium: 780 mg
Calcium: 120 mg
Iron: 3.2 mg
Vitamin A: 0.6 mg
