Tex Mex Chicken Soup

By Cathy C – Ottawa, ON
Tex Mex Chicken Soup
  • Prep Time: 15
  • Total Time: 15
  • Servings: 4

Recipe Tags

About this Recipe

This is a fast and easy Tex Mex twist to chicken noodle soup. It is a hearty soup that is ready in minutes. Be sure to modify this recipe to suit your tastes and what you have in your fridge!


1 package of chicken noodle soup mix
1.5 cups Maple Leaf Prime Oven Roasted Chicken Strips
1 cup cooked rice
1.5 cups drained mixed beans
1.5 cups prepared salsa (add more if you like a spicier taste)
1/2 cup frozen corn
dollop of sour cream
4 pieces of toasted Villaggio bread


* Bring 1 litre of water to a boil.
* Whisk in soup mixture.
* Once soup mixture is fully incorporated, add the rice, salsa, beans, frozen corn, and Maple Leaf Prime chicken.
* Cover and simmer for 5 minutes or until the ingredients are heated through.
* Divide the soup into 4 bowls.
* Add a dollop of sour cream in top of each bowl of soup.
* Service with toast fingers and tortilla chips to dip.


Perfect week night meal that you can make in minutes and covers all the food groups.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet