When we visited Texas almost 2 years ago, we enjoyed a great deal of Tex-Mex cuisine – a favorite flavor of ours! Our visit there inspired this chicken soup: a THM E that can be whipped together lickety-split!
In approximately 5 minutes, using mostly canned or leftover ingredients like chicken broth, sugar-free salsa, corn, pinto beans, and lime juice, you’ll have a pot full of soup ready for simmering. Serve with a loaf or two of sourdough bread and you’ll be able to feed a large family on-plan and very inexpensively.
A speedy and flavorful THM E recipe for Drive-Thru Sues with a fiesta flair! Fabulous for lunch or dinner. Round out this E meal with a slice or two of sourdough bread. Or, top your soup with sour cream and cheese for a delicious Crossover. For a Fuel Pull soup, omit the corn and beans from the recipe. 5-Minute Tex-Mex Chicken Soup
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Instructions
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This sounds amazing!! I will try it soon. (And I know exactly where your cute bowl came from as I have identical ones in my cupboard…several of them with stubborn sticker marks still in place). I love ALL your dessert recipes I’ve made. It’s great to get so many fabulous recipes from a fellow Canuck! Thx
Thanks so much, Daycee! It’s always a pleasure to hear from another Canadian THM!
I made it and it’s delicious! Even my 5 year old said “I don’t hate it” 😉 So easy and so yummy
Ha Ha! Kids are the best! Thanks for sharing!
How many carbs in a serving?
Do you drain and rinse the canned beans?
Same question – did you rinse and drain the beans?
I made this soup tonight and it got high marks from my husband! We both loved it. I’ll be making this often–especially this winter. It is so tasty that you’d never believe it was so easy to make. Thank you for sharing your recipes.
You’re very welcome, Kathy! So glad you loved it 🙂 Thanks for stopping by!