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A hearty and flavorful Tex-Mex classic, this soup is packed with shredded chicken, corn, and black beans in a zesty tomato-chili broth. Topped with crispy tortilla strips, creamy avocado, and a squeeze of lime, it's a complete meal in a bowl.
For 4 servings
Prepare the Crispy Tortilla Strips (5-7 minutes)
Sauté Aromatics and Spices (7-8 minutes)
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A hearty and flavorful Tex-Mex classic, this soup is packed with shredded chicken, corn, and black beans in a zesty tomato-chili broth. Topped with crispy tortilla strips, creamy avocado, and a squeeze of lime, it's a complete meal in a bowl.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 1168.92 calories per serving with 69.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Soup and Cook the Chicken (15-20 minutes)
Shred Chicken and Finish the Soup (5-7 minutes)
Serve and Garnish (3 minutes)
Use vegetable broth, omit the chicken, and add an extra can of pinto or kidney beans. For a vegan version, also use plant-based cheese and sour cream alternatives.
Instead of chicken, use 1 lb of shredded beef brisket (barbacoa) or pulled pork (carnitas) for a different flavor profile.
Add 1-2 minced chipotle peppers in adobo sauce along with the garlic, or simply leave the seeds in the jalapeño for extra heat.
For a richer, creamier soup, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of simmering.
Chicken provides high-quality lean protein, essential for building and repairing muscle, supporting immune function, and promoting a feeling of fullness.
Black beans and corn are excellent sources of fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to heart health.
Avocado is packed with monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease.
Garlic, onions, and jalapeños contain antioxidants and compounds like allicin, which have anti-inflammatory and immune-boosting properties.
A serving of this soup (about 2 cups) has approximately 450-550 calories, depending on the amount and type of toppings used. This estimate includes a moderate amount of cheese, sour cream, and avocado.
Yes, it can be very healthy. It's packed with lean protein from chicken, fiber from beans and corn, and healthy fats from avocado. To make it even healthier, use low-sodium broth, be mindful of high-calorie toppings like cheese and sour cream, and bake or air-fry the tortilla strips instead of frying in oil.
Absolutely! To make it vegetarian, swap the chicken broth for vegetable broth and replace the chicken with an extra can of beans (like pinto or kidney) or some fried tofu. For a vegan version, also omit the cheese and sour cream or use plant-based alternatives.
To make it thicker, you can blend a cup of the soup (before adding the chicken back in) and return it to the pot. Mashing some of the beans also works. For a thinner soup, simply add a bit more chicken broth until it reaches your desired consistency.
Store the soup separately from the toppings in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through. Add fresh toppings just before serving to maintain their texture.
Yes! For a slow cooker, sauté aromatics on the stovetop, then transfer everything (except beans, corn, lime juice, and toppings) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, add it back with beans, corn, and lime juice for the last 30 minutes. For an Instant Pot, use the 'Sauté' function for aromatics, then add broth, tomatoes, and chicken. Cook on high pressure for 12-15 minutes. Quick release, shred chicken, and stir in the remaining ingredients on 'Sauté' mode.