Texas Chicken Vegetable Soup Recipes

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TEXAS CHICKEN VEGETABLE SOUP



Texas Chicken Vegetable Soup image

Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.

Provided by BaysChick

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 11

2 (46 fluid ounce) bottles vegetable juice
4 (14.5 ounce) cans chicken broth
2 cups cooked and cubed chicken
2 cups chopped green onions
½ bunch cilantro, chopped
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 (14.5 ounce) package tortilla chips, crushed
2 cups shredded Monterey Jack cheese

Steps:

  • Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
  • Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.4 g, Cholesterol 57 mg, Fat 25.9 g, Fiber 5.3 g, Protein 22.9 g, SaturatedFat 8.1 g, Sodium 1949.9 mg, Sugar 11 g

ONE POT CHICKEN VEGETABLE SOUP RECIPE



One Pot Chicken Vegetable Soup Recipe image

Quick and easy chicken vegetable soup recipe, homemade with simple ingredients in one pot on stovetop. It's healthy, loaded with Italian seasoning, veggies, chicken.

Provided by Abeer

Categories     Main Course

Time 55m

Number Of Ingredients 21

3 tbsp Olive oil
1 Onion (Medium size, Finely chopped)
4 Carrots (Medium, Peeled, Roughly chopped)
3 Celery sticks (Roughly chopped)
1 tbsp Ginger (Finely minced)
2 tbsp Garlic (Finely minced)
4 cans Vegetable broth (Or chicken broth, Low sodium, 14.5 oz cans)
2 cans Diced tomatoes (14.5 oz cans)
3 Potatoes (Medium size, Peeled, Cut into 1 inch cubes)
2 Bay leaves
1/3 cup Parsley (Fresh, Roughly chopped)
1/2 tsp Thyme (Dried)
1 tsp Oregano (Dried)
1/2 tsp Rosemary (Dried)
Salt (To taste)
Pepper (To taste)
1/2 tsp Red chili flakes (Optional)
3/4 cup Green beans (Frozen)
1 cup Shredded cooked chicken
1/4 cup Corn (Frozen)
1/2 cup Peas (Frozen)

Steps:

  • Add oil in a large nonstick pot and heat it over medium high heat. Serve and enjoy!
  • Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
  • Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
  • Bring to a boil.
  • Then, add green beans and reduce heat.
  • Cover and cook for about 20 minutes until potatoes become tender.
  • Add shredded chicken, corn, peas and cook for about 10 minutes. Enjoy!

Nutrition Facts : Calories 243 kcal, Carbohydrate 33 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 966 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

CLASSIC CHICKEN-VEGETABLE SOUP



Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

  • In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

TEXAS CHICKEN SOUP



Texas Chicken Soup image

Make and share this Texas Chicken Soup recipe from Food.com.

Provided by Templar

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts
1 medium yellow onion
olive oil
1 (15 ounce) can chicken broth
1 (14 ounce) can chili beans, don't drain
1 (14 ounce) can kidney beans, don't drain
1 (14 ounce) can black beans, don't drain
1 (10 ounce) can of mild Rotel tomatoes & chilies or 1 (10 ounce) can green chili peppers, don't drain
2 (15 ounce) cans corn, drain one
1 (1 1/2 ounce) package of mild taco seasoning
1 (1 ounce) package ranch dressing mix

Steps:

  • Put a large stock pot on medium heat. Into the large pot, empty the canned stuff and mix in the two packets of seasoning.
  • For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.".
  • Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
  • Once the meat is browned, drain and add the chicken and onion to the stock pot.
  • Cover and simmer for one hour.
  • Sprinkle shredded cheese over each bowl and serve with torilla chips.

Nutrition Facts : Calories 783.9, Fat 9.8, SaturatedFat 1.9, Cholesterol 109, Sodium 2223.2, Carbohydrate 115.2, Fiber 24.3, Sugar 15.3, Protein 67

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