Cajun Flair Grilled Chicken Soup

10 servings Prep: 10 m Cook: 1 h Total: 1 h 10 m Beginner
5.0/5 (4)
Cajun Flair Grilled Chicken Soup
This is a recipe that has passed through my family for a few years now. Of course, I’d take the version that my grandmother, Mrs. Nolia Faulk, passed on to my father, Kendal Faulk, and put my own twist on it. My Southwestern Grilled Chicken Soup with chicken, black beans, corn, and ROTEL tomatoes is fairly heart healthy and high in fiber. Serve this as an appetizer or entree, it really matters not.

Ingredients

10 servings
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 can ROTEL tomatoes w/ Chiles (Mexican Style if possible)
  • 1 can tomatoes, diced
  • 1 can tomato sauce
  • 1 package taco seasoning mix (I like Old El Paso)
  • 1 can kidney beans, undrained
  • 1 can pinto beans, undrained
  • 1 cans or 2 black beans, undrained
  • 1 can whole kernel corn
  • 1 package Hidden Valley Ranch dry mix
  • 4 oz lime juice
  • 1 can water
  • 3 boneless chicken breasts
  • chili powder to taste
  • salt
  • cayenne pepper

Step-by-Step Instructions

  1. Sauté diced onions over a medium heat for about 10 minutes (until wilted). Add the minced garlic and cook for 30 seconds until fragrant. Add 1 can of diced tomatoes and 1 can ROTEL tomatoes w/ chiles. Allow these to cook for about a minute, constantly stirring to prevent sticking. Add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients (kidney beans, pinto beans, black beans, and corn). Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.
  2. Next, in a bowl, whisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)
  3. Now add that mixture to the main pot as well and stir everything together.
  4. In a skillet, or grill, grill 3 chicken breasts until they are nearly cooked (about 5-7 minutes per side, or until internal temperature reaches 155°F). Do not cook them thoroughly as they will dry up and not absorb any liquid. Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot along with chili powder, salt, and cayenne pepper to taste, and simmer for one hour, stirring occasionally.

Common Problems and Solutions

Q: Why is my soup too thick or too thin?

A: The amount of liquid can vary depending on how much the beans and tomatoes drain. If too thick, add water or chicken broth 1/2 cup at a time. If too thin, simmer uncovered for an extra 15-20 minutes to reduce.

Q: Can I use fresh tomatoes instead of canned?

A: Yes, use about 2 cups diced fresh tomatoes in place of the canned diced tomatoes, but the ROTEL tomatoes with chiles are harder to substitute as they provide specific seasoning and heat.

Q: Why does the recipe say not to fully cook the chicken before adding?

A: Partially cooked chicken will finish cooking in the soup and absorb the flavors while staying tender. Fully cooked chicken added to the soup tends to dry out and become tough during the hour-long simmer.

Tips and Techniques

The Hidden Valley Ranch mix and lime juice combination is the secret ingredient that gives this soup its unique tangy flavor. Don’t skip the step of whisking them together separately—it helps distribute the seasoning evenly throughout the soup.

Ingredient Substitutions

  • ROTEL tomatoes w/ chiles: 1 can diced tomatoes plus 1 small can diced green chiles
  • Hidden Valley Ranch dry mix: 2 tablespoons dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried dill
  • boneless chicken breasts: boneless chicken thighs
  • lime juice: lemon juice

Equipment Needed

  • Large pot or Dutch oven
  • Skillet or grill for chicken
  • Mixing bowl
  • Whisk

Historical Context

This recipe represents the “nouveau Cajun” style where traditional Louisiana cooks adapt and embrace flavors from neighboring cuisines. The use of ROTEL tomatoes and taco seasoning shows the Tex-Mex influence that’s common in modern Southwest Louisiana home cooking.