Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Texas Chicken Vegetable Soup
A robust and hearty soup featuring tender chicken, chunky root vegetables, and a touch of smoky chipotle for a regional Texas kick. The addition of corn and black beans gives it a Southwestern flair that sets it apart from traditional chicken noodle soup. It’s a filling, warming meal that is perfect for a cold evening on the ranch.
A robust and hearty soup featuring tender chicken, chunky root vegetables, and a touch of smoky chipotle for a regional Texas kick. The addition of corn and black beans gives it a Southwestern flair that sets it apart from traditional chicken noodle soup. It’s a filling, warming meal that is perfect for a cold evening on the ranch.
Ingredients
- 4 cubes Vegetable Juice
- 1/2 cup Chicken Broth
- 85 g Chicken, cooked cubed
- 1/2 medium onion Green Onion, chopped
- 2 tbsp Cilantro, chopped
- 1 tsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
- 1 tsp Chili Powder
- 1/2 tsp Cumin, ground
- 1/4 cup Tortilla Chip, crushed
- 2 tbsp Monterey Jack Cheese, shredded
Instructions
- 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.
Storage and Meal Prep Tips
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