Print Recipe

Tex Mex Chicken Soup

Course: Soup
Author: Melanie - Gather for Bread


  • 1/2 cup diced onions
  • 1/2 cup diced green bell peppers
  • 1 clove garlic minced
  • 1 - 2 tablespoons vegetable oil for sauteing
  • 1 pound chicken breasts boiled and shredded
  • 1 package taco seasoning mix
  • 8 ounces salsa
  • 1 14 ounce can kernel corn
  • 1 16 oz can cannelli beans
  • 1 6 oz can tomato paste
  • 28 ounces chicken broth
  • 4 ounce package cream cheese
  • tortilla chips
  • 6 ounces Monterey Jack cheese shredded


  • Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, corn, beans, tomato paste and chicken broth. Adjust liquid to your liking.
  • Bring to simmer on low heat and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.