5-Minute Tex-Mex Chicken Soup | THM: E

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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.

Yield: 8 servings

5-Minute Tex-Mex Chicken Soup

5-Minute Tex-Mex Chicken Soup

A speedy and flavorful THM E recipe for Drive-Thru Sues with a fiesta flair! Fabulous for lunch or dinner.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 chicken breasts, cooked and shredded
  • 4 cups chicken broth
  • 4 cups of water
  • 2 cups sugar-free salsa
  • 1 cup corn, fresh, frozen, or canned and drained
  • 2 cups canned pinto or black beans
  • 3/4 cup fresh cilantro, chopped
  • 3 Tbsp lime juice
  • 1/4 tsp ground pepper


  1. Add cooked and shredded chicken to saucepan. Stir in chicken broth, water, salsa, corn and beans. Bring to a boil. Simmer for 10 minutes. Add cilantro, lime juice, and ground pepper. Stir and serve.


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.

P.S. Did y’all notice the sticker mark on the bowl? I didn’t…until I uploaded the photos on my camera to the computer! Oops! Blogging bloopers. 

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10 thoughts on “5-Minute Tex-Mex Chicken Soup | THM: E”

  1. 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


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