Tex-Mex Cream of Chicken Soup

5
(4) 4 Reviews
Prep Time
1
min.
Total Time
30
min.
Servings

4 servings

Creamy chicken soup made all the more creamy with the addition of Monterey Jack cheese.

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What You Need

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Make It

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  • 1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.
  • 2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired. Makes 4 servings.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 375
% Daily Value
Total fat 19g
Saturated fat 9g
Cholesterol 68mg
Sodium 1481mg
Carbohydrate 29g
Protein 24g
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Sarah_v99 | Wed, Mar 19 2014 8:41 AM

    Fantastic soup recipe! My family loved it. I reduced the amount of cheese by half (to reduce the fat and calories) and it is still rich, creamy and delicious. The sauteed onions and garlic added lots of flavor. I will be making this recipe again soon. Yum!

  • misha_32 | Sun, Feb 16 2014 10:41 PM

    I love this it was very good,very easy to make. I've made several times during the winter !

  • LoriLatt | Thu, Oct 10 2013 10:02 AM

    Really good and very easy to make. I used diced tomato in a can rather than fresh. Next time I will bypass the cilantro since it really did not seem to do anything extra for the soup.

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