Hot soup full of chicken, carrots, celery, onion, pasilla peppers, and Latin spices will warm you up on a cold winter's night.
With the holidays in full swing I wanted to post some family favorites that are easy one-pot meals with some kicked-up flavor. This one is perfect for busy days and cold nights.
Tex-Mex Chicken Soup
Stove Top, Instant Pot, and Slow Cooker versions
Winter is the best time for hot soups and this one is a wonderful variation of your standard chicken soup. This soup has a tex-mex flair which comes from the pasilla peppers. They pack great flavor and a little spice. Hot soup full of chicken, carrots, celery, onion, pasilla pepper, beans, and Latin spices will warm you up on a cold winter's night. The best thing is it is made in one pot and is done in a flash!
What to eat with the soup?
What ingredients do I need?
- Chicken Breasts
- Onion
- Carrots
- Celery
- Pasilla Peppers
- Chicken Broth
- Cannellini Beans
- Cumin
- Coriander
- Garlic Cloves
- toppings
Substitutions and Variations
- Chicken Thighs instead of chicken breasts
- Poblano peppers instead of Pasilla peppers
- Diced Green Chilis instead of peppers
- Any white bean for the Cannellini beans
- Pinto beans
Kitchen Notes and Tips
- To make this go quicker use store bought shredded chicken and put in the soup at the end of the cooking to warm through
- Use a rotisserie chicken for a quicker mealtime
- Pasilla peppers are a little spicy, use an anaheim for less spice
- Add some jalepeno hot sauce to amp up the spice
- Freeze left over soup in portions for quick lunches
Enjoy!
Tex-Mex Chicken Soup
serves: 6
1 medium yellow onion, diced
3 celery stalks, sliced
4 carrots, peeled and sliced
2 pasilla peppers, seeded and chopped
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon coriander
1 1/2 lbs boneless, skinless chicken breasts
4 cups low sodium Chicken Broth
2 14oz cans cannellini beans, drained and rinsed
salt & pepper
Garnish: shredded Monterey jack cheese, lime juice, tortilla chips (optional)
Stove Top:
In a dutch oven heat 2 tablespoons of canola oil over medium heat. Add onion, carrots, celery, and peppers. Cook, stirring occasionally, until starting to get tender, about 4-5 minutes. Add in the garlic, cumin, coriander, chicken broth, chicken breasts, and beans. Season with salt & pepper. Bring to a bowl then reduce heat to a simmer (medium-low or low) and cook for 30-35 minutes. Remove chicken from the pot and shred. Return shredded chicken back to the pot and stir to combine. Check seasoning and add additional salt & pepper if needed. Served topped with garnishes if desired.
Instant Pot:
Turn your instant pot on using the Saute feature. Add 2 tablespoons of canola oil and heat. Add the onion, carrots, celery, and peppers. Cook, stirring occasionally, until starting to get tender, about 4-5 minutes. Turn off the saute function by hitting cancel. Add the remainder of the ingredient. Season with salt & pepper. Place the lid on the Instant Pot and turn the vent knob to "sealing". Hit the Manual Pressure button and adjust the time to cook for 13 minutes. Once it has finished cooking turn the vent knob to venting for a quick release. Once it completes releasing the steam open the lid and set aside. Remove the chicken breasts and shred. Return chicken back to the pot and stir to combine. Serve topped with garnishes if desired.
Slow Cooker:
To the slow cooker bowl add all the ingredients except garnishes. Make sure to salt & pepper to taste. Cook on low for 4-5 hours and high for 2-3 hours. Remove chicken and shred it then return it back to the slow cooker. Serve in bowls topped with garnishes if you would like.
