I’ve got so much Texas in me, it’s overflowing into my soup! Seriously though, last week, the hubby and me were feeling a little under the weather but well enough to eat a bit of something (I mean, puh-lease).  I tried my hand at an egg drop soup for the first time and it was fantastically easy and tasty – considering I added some of the flavors we love right here in the Lone Star and topped it with chopped avocado! This Tex-Mex Egg Drop Soup is the cure for WHATEVER ails you — even if it’s just hunger! 

I think you’ll love the new zesty attitude of a traditionally mild-mannered soup.  You can spice it up or down with your preferred amount of chipotle chile powder.  It’s the new thing in Texas comfort food (because I say so)!One thing to really dig about this soup is that it only takes 10 to 15 minutes to make, start to finish, and requires only four base ingredients, excluding any toppings you desire. I’ve relied on Instantly Fresh Guacamole Blend of herbs and spices (from Litehouse Foods) to keep it speedy and add a yee-haw helping of south-of-the-border flavor without having to buy (and potentially waste) a big pile of produce. You get the just-like-fresh flavors of garlic, cilantro, pepper, cilantro and more straight from a jar that can be stored in your pantry until needed! Seriously, this dehydrated herb blend is THE BEST new product I’ve seen in a while – you should be able to find it in the produce department or spices aisle. 

Some tips on the Tex-Mex Egg Drop Soup:

• You can omit the corn starch, but using this thickener helps give body and a silky texture to the soup while also keeping eggs from clumping.
• If you want to increase the serving capacity, add 1 additional cup of broth, 1 egg and 1 teaspoon of Instantly Fresh Guacamole Blend per serving.
• Pour the whisked eggs slowly into the broth, stirring continuously. Don’t just dump them in and run!
• This soup is best served immediately after preparation.
• If you can’t find Instantly Fresh Guacamole Blend, substitute 1 tablespoon dehydrated chopped onions, ¼ teaspoon red pepper flakes, ½ teaspoon cumin, ½ teaspoon garlic powder.

Egg drop soup fan? What is your go-to soup to make at home? What’s going on in your fitness life — training for a race or anything? Please share in the comments — XOXO, Jennifer

Print

Tex-Mex Egg Drop Soup

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Kick up mild-mannered egg drop soup with southwestern spices, herbs and diced avocado! Only 15 minutes to make this healthy vegetarian recipe.

Course: Main Dish, Soup

Cuisine: American, Mexican, Southwestern

Servings: 4 servings

Ingredients

• 4 cups 32 ounces) chicken or vegetable broth
• 4 teaspoons cornstarch
• 4 large eggs
• 1/4 cup Instantly Fresh Guacamole Blend substitutions in notes below
• 1/4 teaspoon chipotle chili powder (optional)

Instructions

1. Add chicken or vegetable broth into a saucepan and bring to rolling boil over medium-high heat. Turn down the heat to medium-low and add Instantly Fresh Guacamole Herbs and chipotle chili powder (or substitutions for guacamole blend listed in notes).
2. Remove 1/4 cup to ½ cup of broth and whisk it with 1 tablespoon of cornstarch in a small bowl. After combined, mix back into broth and let it simmer for a minute or two.
3. Meanwhile, whisk eggs together in a small bowl with the remaining teaspoon of cornstarch. Keep soup at a very low simmer.
4. Slowly drizzle eggs into lightly simmering broth. Pour with one hand while whisking with constantly with the other hand to incorporate eggs. Turn off heat and let soup stand for 1 minute to finish off egg cooking.
5. Serve immediately with toppings of choice.

Recipe Notes

If you can’t find Instantly Fresh Guacamole Blend, substitute 1 tablespoon dehydrated chopped onions, ¼ teaspoon red pepper flakes, ½ teaspoon cumin, ½ teaspoon garlic powder.