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

Name: 5-Minute Tex-Mex Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 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

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

Ingredients

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

Instructions

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.

Notes

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.

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

Daycee

May 2, 2017 at 5:19 pm

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
- Jacinda
  
  May 2, 2017 at 6:25 pm
  
  Thanks so much, Daycee! It’s always a pleasure to hear from another Canadian THM!
  - Daycee
    
    May 10, 2017 at 7:14 pm
    
    I made it and it’s delicious! Even my 5 year old said “I don’t hate it” 😉 So easy and so yummy
    - Jacinda
      
      May 12, 2017 at 9:38 am
      
      Ha Ha! Kids are the best! Thanks for sharing!
Diana

May 3, 2017 at 6:10 am

How many carbs in a serving?
Carolyn W.

June 21, 2017 at 8:09 am

Do you drain and rinse the canned beans?
- Jan
  
  August 24, 2017 at 1:48 pm
  
  Same question – did you rinse and drain the beans?
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Ingredients

Instructions

Notes

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

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