I threw this together the other night and now I completely can’t stop thinking about it. It was a quick, easy soup recipe that you can make in less than 30 minutes! And I want more! I know – it’s soup. But it’s light enough and keeps your kitchen cool enough that it’s a great choice for summer too. It’s also soup – so by its very nature warm and comforting.
This easy soup recipe was the quickest, easiest, most delicious thing I’ve ever made. I’m pretty sure that’s no exaggeration.
Easy Soup Recipe – Tex-Mex Veggie Soup
For Chicken Stock:
- 1 Chicken Carcass with or without meat still on is fine
- 2 stalks celery with leaves is great
- 2 large carrots
- 1 onion quartered
- 8 cloves
- 12-15 black peppercorns
- 6-10 sprigs of parsley
- 1-3 cloves of garlic optional, depending on your taste
- 4 cups homemade chicken stock
- 1/2 cup broccoli florets lightly steamed
- 1/2 cup diced carrots steamed
- 1/2 cup cooked black beans
- 3/4 can Rotelle tomatoes and chilis
- 1 cup pulled cooked chicken
- 1 t chopped chipotle chilis in adobo sauce more if you prefer
- 4-6 crumbled corn tortilla chips
- Avocado Slices
- Chopped Cilantro
- Lime Wedge
- Add all stock ingredients to a large stock pot. Cover ingredients with cold water. Slowly bring the broth to a simmer. If you want your stock to be clear, it's really important not to ever let it boil - it must only simmer. If it does come to a boil - no harm - it will still taste delicious; it will just take on more of a cloudy appearance. The stock can simmer for up to 24 hours and you can use a crockpot for this. I have found, though, that the crockpot - even on low - is usually to rough of a boil and I get cloudy stock. I usually simmer mine for 10-12 hours on the stove, super low.
- Add ingredients to pot and bring to a a simmer.
- To serve, ladle soup into a bowl. Add in 2-3 tortilla chips per bowl and stir them in. Top soup with sliced avocado, chopped cilantro and a squeeze of lime juice.
So, now let me translate several of the ingredients for you to let you know how easy this recipe really is:
Broccoli, lightly steamed and Carrots, steamed = leftover broccoli and carrots from the dinner the night before. Pulled, cooked chicken = leftover rotisserie chicken from dinner the night before.
If you don’t have leftover chicken from the night before, if you use an entire chicken to make your stock, you will have cooked chicken. I freeze this in individual serving sizes in the broth. I also cook my own beans in a crockpot and freeze them in individual portion sizes; so I had black beans cooked and frozen – but they can definitely be canned beans.
Easy kitchen tip: for the chipotle chilis in adobo sauce, I found that every time a recipe called for them – it was only 1t or 1T of them – but certainly not the whole can. I started to open a can; chop all of the chilis; and then put 1t or 1T serving sizes in an ice cube tray and freeze them. That way I use an entire can with no waste! So, I literally just pulled a “cube” of chilis out of the freezer and dropped it in the soup!
I love this soup served with a quick, crunchy Tex-Mex slaw, recipe to follow – I promise. I also love it served with chips and a great easy homemade guacamole. Homemade soup is truly one of the great, most satisfying joys in life.
I remember both my grandmother and my mother making various homemade soups and the delicious smell and anticipation that filled the house as it simmered. I really hope that you will try this recipe. With the right prep (maybe having rotisserie chicken, broccoli and carrots the night before for dinner?), this soup will come together in minutes! I’d love to hear how you liked it!