Tex-Mex Chicken-Spinach Soup - MSNewsNow.com - Jackson, MS

Tex-Mex Chicken-Spinach Soup


  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 1/2 cup red onion, diced
  • 1/4 cup flour
  • 32 ounces chicken stock
  • 12 ounces frozen chopped spinach, thawed and excess water removed
  • 10 ounce can rotel tomatoes
  • 3 cups shredded cooked chicken
  • Dash of tabasco
  • salt and pepper to taste
  • Pepper jack cheese to garnish
  • Tortilla chips


Melt butter over medium heat. Sauté onion until it starts to wilt. Add garlic and sauté for 30 seconds. Sprinkle flour over vegetable mixture and coat thoroughly. Add chicken stock and stir together until creamy and smooth. Add spinach and tomatoes and cook for approximately 15 minutes. Add chicken and season with tabasco and cook for another 15 minutes or until hot but not boiling. Season with salt and pepper to taste. Serve piping hot garnished with pepper jack cheese and tortilla chips.


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