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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Try these other Chicken Soup Recipes:
- Creamy Chicken and Potato Soup
- Instant Pot Creamy Chicken Soup
- Cheesy Southwest Chicken Soup
- Coconut Curry Chicken Soup
Tex Mex Cheesy Chicken Soup Recipe
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 Tablespoon chopped parsley, (I used fresh)
- ¼ teaspoon ground red pepper
- 1 cup shredded cheddar cheese
Equipment
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks so yummy!
Abbie E.
http://abulouslife.blogspot.com/
Looks amazing, i am going to make it for my boys tonight. cant wait!
I usually prefer to read reviews when recipe is prepared as written. Full disclosure, I only had almond milk and cream on hand, so I used 1 c almond milk and 1 c heavy cream. I almost wish I had used milk just so it would be lighter but was very good as is. I also added some black beans. Everything was exactly as recipe instructed.