Spicy Mexican Chicken and Veggie Soup
Warm up with this delightful and hearty Mexican-style chicken and vegetable soup, perfect for any time of year. Infused with a tantalizing blend of spices from Homemade Gourmet Taco Soup Seasoning, this soup is packed with tender chicken and a colorful array of fresh vegetables. Enjoy the robust flavors and satisfying warmth with each spoonful. Ideal for family dinners or a cozy weekend meal, this soup is simple to prepare and offers a vibrant taste of Mexican cuisine in every bowl.
5
Servings
N/A
Calories
10
Ingredients
Ingredients
Homemade Gourmet Taco Soup Seasoning
5 tablespoons (or 1 packet)
Chicken, cooked and diced
2 cups (1 pound)
Olive oil
1 tablespoon
Carrot
1 large (chopped)
Celery stalk
1 (chopped)
Zucchini
1 small (chopped)
Yellow squash
1 small (chopped)
Chicken broth
2 (14 ounce) cans
Rotel (tomatoes with green chilies)
1 (10 ounce) can (undrained)
Frozen corn
1 (12 ounce) bag
Instructions
1
Heat the olive oil in a large soup pot over medium heat.
2
Add the chopped carrots and celery, and sauté for about 5 minutes or until they start to soften.
3
Stir in the Homemade Gourmet Taco Soup Seasoning, ensuring the vegetables are well coated in the spices.
4
Add the cooked, diced chicken to the pot, followed by the chopped zucchini and yellow squash.
5
Pour in the chicken broth and the undrained Rotel tomatoes. Stir well to combine all ingredients.
6
Bring the mixture to a simmer on medium heat, then reduce the heat to low. Allow the soup to simmer for about 10 minutes.
7
Add the frozen corn to the pot and stir. Continue to cook for an additional 10 minutes, or until the vegetables are tender and the soup is heated through.
8
Serve hot, garnished with fresh cilantro or sliced avocado, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Mexican Chicken and Veggie Soup?
It is a hearty, Mexican-style soup made with cooked chicken, a variety of fresh vegetables like zucchini and yellow squash, and seasoned with taco spices.
How many servings does this recipe make?
This recipe yields approximately 5 servings.
What seasoning is used for the base of the soup?
The recipe uses 5 tablespoons or one packet of Homemade Gourmet Taco Soup Seasoning for its primary flavor.
Should the chicken be raw or cooked when starting?
The chicken should be pre-cooked and diced before being added to the soup pot.
What vegetables are included in this soup?
The soup includes carrots, celery, zucchini, yellow squash, and frozen corn.
How much chicken is required?
You will need 2 cups of cooked and diced chicken, which is roughly equivalent to one pound.
What type of oil should I use to sauté the vegetables?
The recipe recommends using 1 tablespoon of olive oil.
How long do I sauté the carrots and celery?
Sauté the chopped carrots and celery for about 5 minutes or until they begin to soften.
When do I add the zucchini and yellow squash?
Add the chopped zucchini and yellow squash after stirring in the seasoning and the diced chicken.
Do I need to drain the Rotel tomatoes?
No, the recipe specifies using one 10-ounce can of Rotel tomatoes undrained.
What type of broth is used?
The recipe calls for two 14-ounce cans of chicken broth.
How long does the soup need to simmer initially?
After adding the broth and tomatoes, let the mixture simmer on low heat for about 10 minutes.
When should I add the frozen corn?
The frozen corn should be added after the initial 10-minute simmer.
How long does the soup cook after adding the corn?
Cook the soup for an additional 10 minutes after adding the corn, or until all vegetables are tender.
What are some suggested garnishes?
You can garnish the soup with fresh cilantro or sliced avocado if desired.
Is this recipe considered spicy?
Yes, the combination of taco seasoning and Rotel tomatoes with green chilies gives this soup a spicy kick.
Is this soup suitable for a family dinner?
Yes, it is described as an ideal meal for family dinners or a cozy weekend meal.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
Can I use fresh corn instead of frozen?
While the recipe calls for a 12-ounce bag of frozen corn, fresh corn can be used as a substitute.
What is the first step in the instructions?
The first step is to heat the olive oil in a large soup pot over medium heat.
What size should the carrots and celery be?
The recipe suggests they should be chopped before sautéing.
Can I use a different type of squash?
The recipe specifically calls for zucchini and yellow squash, but you can experiment with other summer squashes.
Is this recipe fast to prepare?
Yes, since it uses pre-cooked chicken and has a total simmering time of about 20 minutes, it is relatively quick.
What size of Rotel can is needed?
One 10-ounce can of Rotel (tomatoes with green chilies) is required.
What are the tags associated with this recipe?
Tags include Mexican, chicken soup, vegetable soup, spicy, easy recipe, comfort food, and family dinner.
Do I need to coat the vegetables in seasoning?
Yes, the instructions say to ensure the carrots and celery are well coated in the taco soup seasoning.
Can I serve this soup cold?
The recipe recommends serving the soup hot for the best flavor and experience.
What is the texture of the vegetables in the soup?
The vegetables should be cooked until they are tender.
Is there any preparation for the zucchini and squash?
Both the zucchini and yellow squash should be chopped before being added to the pot.
What is the total amount of broth in ounces?
The recipe uses 28 ounces of chicken broth (two 14-ounce cans).