Tex Mex Cheesy Chicken Soup Recipe

This Tex Mex Cheesy Chicken Soup is a super-easy to throw together on chilly nights! We love it served with warm rolls (or in a bread bowl!).

It tastes great with ground chicken or ground turkey, but you could easily substitute in shredded chicken or turkey, too!

Ingredients needed for Tex Mex Cheesy Chicken Soup:

• ½ pound ground chicken or ground turkey
• ¼ cup onion diced
• 2 cloves garlic minced
• 2 cups milk
• 10¾ ounces cream of chicken soup 1 can
• 15 ounces corn with red peppers 1 can
• 1 medium tomato chopped
• 4 ounces diced green chilies 1 can
• 2 Tablespoons chopped parsley  (I used fresh)
• ¼ teaspoon ground red pepper
• 1 cup shredded cheddar cheese

How to make this Tex Mex Cheesy Chicken Soup:

In large pot over medium-high heat, cook ground chicken, garlic, and onion until the turkey is browned and the onion is soft. Drain the fat from the pan and return to heat.

Slowly add in milk, cream of chicken soup, corn, tomato, chiles, parsley and red pepper. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.

Add in the cheese and stir until melted.

Looking for more Tex Mex recipes? Try our Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe!

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Serves: 8

Tex Mex Cheesy Chicken Soup Recipe

This Tex Mex Cheesy Chicken Soup recipe is a super-easy soup to throw together on chilly nights!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Print Pin

Ingredients

• ½ pound ground chicken or ground turkey
• ¼ cup onion diced
• 2 cloves garlic minced
• 2 cups milk
• 10¾ ounces cream of chicken soup 1 can
• 15 ounces corn with red peppers 1 can
• 1 medium tomato chopped
• 4 ounces diced green chilies 1 can
• 2 Tablespoons chopped parsley  (I used fresh)
• ¼ teaspoon ground red pepper
• 1 cup shredded cheddar cheese

Instructions

• In large pot over medium-high heat, cook ground chicken, garlic, and onion until the turkey is browned and the onion is soft. Drain the fat from the pan and return to heat.
• Slowly add in milk, cream of chicken soup, corn, tomato, chiles, parsley and red pepper. Bring to a boil, then reduce heat and let it simmer for about 5 minutes.
• Add in the cheese and stir until melted.

Notes

• We love to serve this with homemade rolls or bread bowls

Nutrition

Calories: 229 kcal · Carbohydrates: 19 g · Protein: 13 g · Fat: 12 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 48 mg · Sodium: 402 mg · Potassium: 457 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 705 IU · Vitamin C: 8 mg · Calcium: 189 mg · Iron: 1 mg

Equipment

• large pot

Recipe Details

Course: Soup

Cuisine: American