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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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?