Tex-Mex Chicken Soup

This Tex-Mex Chicken Soup is one of the tastiest soups I've made to date, if I do say so myself. It's loaded with chicken, veggies, and just the right amount of spiciness to make any fan of Tex-Mex flavors happy.

I loved, loved, loved this soup. The recipe made about 4 quarts of soup, with all of the extras, and it made amazing leftovers, which lasted for days.

I found this recipe from the blog, Bcmom Kitchen, by Anna, my Secret Recipe Club assignment for the this month. Anna likes to adapt recipes and make them her own. Along with this soup, I'd highly recommend checking out the carnitas tacos and the raspberry swirl bread.

Secret Recipe Club you ask? It's a group of bloggers who have joined together to share each others' amazing recipes. Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, and then create a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It's a lot of fun.

Tex-Mex Chicken Soup

Makes about 4 quarts

Ingredients

2 tsp olive oil

2 medium onions, coarsely chopped

3 pounds of boneless skinless chicken thighs, trimmed, and cut into bite sized pieces

1 tablespoon of minced garlic

1/2 jalapeño, seeded and minced

48 ounces of low sodium chicken broth

3 10 ounce cans of Rotel tomatoes

2 cups of frozen corn kernels.

1 14 ounce can of black beans, drained and rinsed

1/2 tsp ground cumin

Juice of 1/2 lime
Salt and pepper to taste

Toppings such as sliced jalapeños, sliced olives, cilantro, sour cream, avocado, tortillas, shredded cheese, crushed tortilla chips, and Tapatio or hot sauce of your choice.  

Instructions

1. Heat the olive oil over medium heat in a 6 to 8 quart Dutch oven. Add the onions and saute for about 5 minutes. 
2. Add the chicken and raise the heat to medium high. Add the garlic and cook until the chicken is no longer pink on the outside, about four minutes. 
3. Add the broth, tomatoes, corn, and beans. Raise the heat to high and bring the pot just to a boil. Reduce the heat to low and add the cumin and lime juice. Simmer for ten minutes to let the flavors develop and concentrate. Salt and pepper to taste. 
4. Set out your toppings of choice and serve the soup. 

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