Tex-Mex BBQ Chicken Soup

You know what I love just as much as I love pumpkin cookies this time of year?  Soup!  I want soup every chilly fall day we have. And fall here in Utah seems to be getting shorter…and colder.  Seriously, I see snow-capped mountains out my window and the weekend is looking gloomy.  

Soup is a must! 

This Tex Mex BBQ Chicken Soup is a fun spin on your typical chicken taco or chicken tortilla soup.  It has all the mexican flavors with a hint of smoky barbecue sauce.  Crush some tortilla chips over the top or use your chips as a spoon (that’s what I like to do!)

 Bring on the pumpkin, and bring on the soup!

Tex Mex BBQ Chicken Soup

2013-10-03 23:43:02

Serves 6

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Ingredients

1. 3 cups shredded rotisserie chicken
2. 1 1/2 tbsp extra virgin olive oil
3. 1 cup chopped onion
4. 3 tsp minced garlic
5. 1 red pepper, seeded and chopped
6. 1/2 jalapeno, seeded and chopped
7. 1 tbsp chili powder
8. 1 tsp crushed red chili pepper
9. 1/2 tsp cumin
10. 1/2 tsp salt
11. 1/2 tsp pepper
12. 1 (14 oz) canned corn, drained
13. 2 large tomatoes chopped (or once can diced tomatoes)
14. 1 (15 oz) can black beans, rinsed and drained
15. 32 oz chicken broth
16. 1/2 cup barbecue sauce
17. 3 oz queso fresco, crumbled
18. 2 limes

Instructions

1. 1. Heat olive oil in a large soup pot over medium-high heat. Saute onion, garlic, red pepper, jalapeno about 3-4 minutes or until just tender.
2. 2. Add chili powder, crushed red pepper, salt and pepper and saute another minute.
3. 3. Add chicken, corn, tomatoes, and black beans. Pour in chicken broth and barbecue sauce. Stir to combine and bring to boil. Boil for about 10 minutes.
4. 4. Serve with a sprinkle of fresh cilantro and a lime wedge in each bowl

Notes

1. slightly adapted from Cooking Light.

Kristy Denney https://boysahoy.com/