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Ahh, Easy Tex-Mex Chicken Soup.
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Add your favorite broth, tomato sauce, veggies and protein and you’ve got dinner tonight and lunch tomorrow.Â
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Soup is one of the first dishes we learned to make in cooking school. It’s a great basic with lots of room for creativity (and error!). Easy Tex-Mex Chicken Soup is by no means a “classic” chicken soup. To reduce cooking time, bake skin on, bone-in chicken thighs (or breasts) in the oven at 350 F for 35 minutes or until cooked through. Then add the chicken skin, bones and a little broth to the vegetables for extra flavor while they cook.Â
Flavor the soup by sautéing onions, celery and carrots. This part of the recipe IS the classic trio called mirepoix (mir-pwah) and the ratio is 2 parts onion, one part each carrot and celery. (In Louisiana, the trio is onion, celery and mixed bell peppers instead of carrots.)
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 After sautéing the vegetables, add in your liquid and seasonings. For this particular soup, use a combination of chicken broth and tomato sauce. Cumin, salt and a finely chopped, seeded jalepeno give the soup its Tex-Mex flavor.
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Once the soup is ready, I like to add additional barely sautéed vegetables, like these yellow and orange bell peppers.
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| This makes a beautiful presentation and adds extra texture to the soup. |
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| The Dallas Museum of Art has a great soup cookbook, based on soups that the Museum used to serve guests in their lunchroom. This book has been in my family for over 40 years. The book’s Tortilla Soup, along with a fresh jalepeno and bright green lime was the inspiration for today’s recipe. |
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| Once the soup is cooked through, carefully remove and discard chicken skin and bones. |
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Dress up your soup with fresh herbs like cilantro or parsley, lime and jalepeno slices, shredded cheese and sour cream.
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Enjoy making your own version of this Easy Tex-Mex Chicken Soup. Spicy or mild, with chicken or without, this soup’s a winner.  Dig in!
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[tasty-recipe id=”7595″]
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