Tex Mex Chicken and Corn Soup


tex mex chicken

Make it a fiesta this fall! Spice up your soup with this Southwestern classic, Tex Mex chicken and corn soup. The chicken, beans, peppers and cheese make it a hearty dish that’s filling enough for a meal. You can always make this vegetarian by omitting the chicken and increasing the vegetables and beans.

Serves 6


2 tsp vegetable oil
1 chopped onion
2 tsp minced garlic
1 cup chopped red bell pepper
1 corn cob (kernels cut off) or 1 cup canned and drained corn niblets
1 ½ tsp chili powder
1 ½ tsp cumin powder
Salt and pepper
1 ½ cups diced rotisserie or leftover chicken
1 cup canned, drained and rinsed black beans
½ cup diced tomato
4 cups chicken stock
3 Tbsp chopped cilantro
½ cup grated Monterey Jack cheese or old cheddar

  1. In a large pot, heat oil and add onion. Sauté for 3 minutes and add garlic, red pepper, corn, chili powder, cumin, salt and pepper and sauté for another 3 minutes.
  2. Add cooked chicken, beans, tomatoes and stock. Cover and simmer for 10 minutes. Garnish with cilantro and cheese.

Prep Time: 10 minutes
Cook Time: 16 minutes

Nutritional Information per Serving
Calories 210 * Fat 9g * Saturated Fat 3g * Cholesterol 40mg * Sodium 420mg * Carbohydrates 15g * Fibre 3g * Protein 19g


About Author

Rose Reisman is a mother of four, author of 18 books and a sought after speaker on national TV and radio, and a regular newspaper contributor across Canada. As one of Canada’s leading authorities on the art of eating and living well, Rose speaks to educate the public on chronic disease prevention, weight management, family meals and the latest nutrition trends. She is the owner of Rose Reisman Catering and Personal Gourmet, has her own menu at the Pickle Barrel chain, and is a restaurant consultant to Glow Fresh Grill, a 300 seat establishment in Toronto featuring Rose Reisman’s fresh healthy menu.

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