Tex-Mex Chicken Soup

This soup is a chicken tortilla soup, of sorts. This has two kinds of beans – black eyed peas, no less – and dry ranch dressing. As much as I’m a cook that naturally wants to add her own ingredients without the help of a mix; I can’t help it. The packet of dry Ranch dressing just makes this soup awesome. I’ve tried it other ways.

Keep in mind there are so many variations on this you can make. Switch up the beans – I mean, how many are there to choose from?? Pinto, kidney, white, chickpeas, fava, etc….Hey, edamame if you’re adventerous.

It’s September, which here in the good ol’ deep South, means nothing besides school is back in but it’s still hot as 20 hells. I’m not kidding – you never know – it could turn cool by beginning of October, or may hold out until Christmas. So, what’s winter like there, you say? 

Oh, well that would be the same unpredictable hot mess!

This past year we had 70’s starting in February and Mother Nature never looked back. She didn’t give a damn if she killed off all those spiders that found a way into our homes.

But, for the rest of the country (ok, some of it) Fall has begun. That means soups and chowders, sweaters, and the discontinuation of AC.

Not here, people, not here. AC is blowing full blast as I type this on a comfortable 71 – it was on 73 when I got home from work. Mark better not touch it again.

{You see, he likes to change it and burn my ass up.}

Don’t get me wrong, please. I love hot weather and wouldn’t have it any other way, but when the retail industry completely contradicts the weather outside….it sux for us. We can’t completely relish in your Fall Festival having’, sweater wearing, fire-having fall. Because honestly, we don’t even have winters like that!

Nevertheless – it will get cool soon…and I love eating this soup any time of the year because it’s so fabulous.

And it includes jalapenos.


Tex-Mex Chicken Soup

1 lb boneless, skinless chicken breasts, cooked and shredded

1 can black eyed peas, drained and rinsed

1 can black beans, drained and rinsed

1 can petite diced tomatoes, undrained

1 can shoepeg corn

1 can chopped green chiles

1 packet dry ranch dressing

1 1/2 cups chicken broth

Monterey Jack cheese, shredded


Sour cream

Jalapeno slices

Hot sauce – I love Cholula

Combine chicken through broth in a large stock pot. Bring to a boil; cover and reduce heat to low. Simmer for 45 minutes.

Serve with cheese, Fritos, sour cream, jalapenos and hot sauce.




Repeat? Yes.

You’re gonna want another bowl.




Please don’t forget these guys.


P.S.  – I’m off to Dallas this weekend for the Gluten Free Food Expo to hang out with Sunny of And Love It Too! and Genet of Raised On A Roux! I’ll be posting about it – stay tuned!


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 6 Comments

  1. Miz Helen

    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  2. Miz Helen

    What a great idea to use Black Eyed Peas with this soup, I will be making this very soon. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Carole

    Hi there. This week’s Food on Friday is all about chillies and other spicy stuff. So it would be great if you linked this in. This is the link . Have a good week.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.