TEX MEX Chicken Soup Recipe

Tex Mex Chicken Soup - Le Cookery USA

What you’ll need….

  • 3 tablespoons olive oil, divided coarse salt and fresh black pepper
  • 1 pound boneless chicken breasts, cut into small cubes
  • 1 small onion, diced
  • 1 red or green bell pepper, diced
  • 1/2 cup finely chopped black olives
  • 3 cloves garlic, minced (Check out out NexTrend Garlic Twist tool here!)
  • 1  1/2 teaspoons chile powder
  • 1 teaspoon dried oregano(preferably Mexican), crushed between fingertips
  • 1/2 teaspoon dried thyme
  • 1/2 cup uncooked long or medium-grain white rice, rinsed well in a wire strainer with cold water
  • 5 cups low-sodium chicken broth
  • 1 cup salsa
  • 2/3 cup fresh or frozen corn


  • Fresh chopped cilantro
  • Lime wedges
  • Shredded sharp cheddar cheese
  • Sour cream
  • Tortilla chips

What to do…

  • In a large soup pot heat 1 tablespoon of oil over medium heat. Season the chicken well and cook, stirring often so all sides get browned. Remove to a dish and set aside.
  • Add 2 tablespoons of oil to the pot over medium-low heat and saute the onion, pepper, garlic and olives together 5 minutes, season well with salt and pepper and stir often.
  • Mix in the chile powder, oregano, thyme and rice, cook 3 minutes.
  • Stir the chicken back into the pot and add the broth, salsa and corn. Bring to a simmer and cook 30 minutes. Stir and taste often – seasoning as needed.
  • Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.