A streamlined Tex-Mex–inspired soup designed for speed and consistent results. Onion is browned for depth; tomatoes (crushed + Rotel) provide acidity and heat. A modest stock addition keeps body tight; cream rounds edges and carries spice. Corn and black beans add texture and fiber; cooked chicken delivers lean protein with minimal prep. Finish with salt, pepper, and a topping set that offers contrast (crunch, fat, acid). Holds 3–4 days refrigerated; reheat below a boil to preserve emulsion.
Time Breakdown
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
Ingredients List
- 15 ml olive oil; 1/2 medium onion, chopped
- 796 g crushed tomatoes
- 284 g Rotel tomatoes with chiles (with juices)
- 240 ml chicken broth
- Seasonings: 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tbsp chili powder
- 340 g canned corn, drained; 400 g black beans, rinsed
- 240 ml heavy cream
- 2 cups cooked chicken, shredded
- Salt & pepper to taste
- Toppings: tortilla strips, avocado, sour cream, Tex-Mex cheese, cilantro, lime
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 6 qt pot
- Spoon/ladle
- Knife & board
- Measuring tools
Step-by-Step Instructions
- Brown onion in oil 5–7 min.
- Add tomatoes, broth, seasonings, corn, beans; bring to boil.
- Reduce to simmer 5 min partially covered.
- Add cream + chicken; warm 3–5 min.
- Season; serve with toppings and lime.
Pro Tips
- Heat control: Rotel heat varies adjust chili powder at the end.
- Viscosity: For thicker soup, simmer uncovered 3–5 extra minutes.
- Protein swap: Turkey or shredded rotisserie thigh meat works well.
- Service: Offer lime wedges; acid brightens and reduces perceived richness.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ~1.5 cups | 375 | 25 g | 27 g | 22 g | 6 g | 8 g |