Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.

Nutrition Facts

510 calories; 25.9 g total fat; 57 mg cholesterol; 1950 mg sodium. 49.4 g carbohydrates; 22.9 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2017
This recipe is missing 2 ingredients from the original submission: 2 cans of corn drained and rinsed or 3 cobs of roasted corn cut off the cob and 1-2 cans of black beans drained and rinsed. I have also added leftover grilled zucchini or yellow squash from time to time which goes well with the soup. Read More

Most helpful critical review

Rating: 2 stars
02/21/2017
Texas Chicken Vegetable Soup Haiku: "This soup made me laugh. Um where are the vegetables that are in its name?" Green onion and cilantro are a flavoring garnish not a vegetable so I guess it was the bottles of juice that gave this recipe its "Vegetables?" The taste wasn't bad at all but it was so liquidy due to how much chicken broth and vegetable juice went into it. Even with the cheese and tortilla chips we just didn't like texture or lack thereof - my 9 year old said it reminded her of a bowl of the "sauce served over burritos in a Mexican restaurant." I salvaged the leftovers the next day by adding a can of drained black beans a 1/2 c. of frozen corn and a heavy handful of sauteed zucchini and bell pepper. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/17/2017
This recipe is missing 2 ingredients from the original submission: 2 cans of corn drained and rinsed or 3 cobs of roasted corn cut off the cob and 1-2 cans of black beans drained and rinsed. I have also added leftover grilled zucchini or yellow squash from time to time which goes well with the soup. Read More
Rating: 5 stars
09/17/2017
This recipe is missing 2 ingredients from the original submission: 2 cans of corn drained and rinsed or 3 cobs of roasted corn cut off the cob and 1-2 cans of black beans drained and rinsed. I have also added leftover grilled zucchini or yellow squash from time to time which goes well with the soup. Read More
Rating: 2 stars
02/21/2017
Texas Chicken Vegetable Soup Haiku: "This soup made me laugh. Um where are the vegetables that are in its name?" Green onion and cilantro are a flavoring garnish not a vegetable so I guess it was the bottles of juice that gave this recipe its "Vegetables?" The taste wasn't bad at all but it was so liquidy due to how much chicken broth and vegetable juice went into it. Even with the cheese and tortilla chips we just didn't like texture or lack thereof - my 9 year old said it reminded her of a bowl of the "sauce served over burritos in a Mexican restaurant." I salvaged the leftovers the next day by adding a can of drained black beans a 1/2 c. of frozen corn and a heavy handful of sauteed zucchini and bell pepper. Read More
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