Tex-Mex Egg Drop Soup

You can’t be a life-long Texan without putting a Lone Star State spin on everything. From the manner in which we meet and greet (Hey, y’all!) and how we get gussied up (boots in the boardroom) to what gets passed around the dinner table – such as the Tex-Mex Egg Drop Soup at my house.

That’s right, I said Tex-Mex Egg Drop Soup! As proud as we are of our heritage, the plain fact is that being Texan is about embracing the blend of nearly every culture imaginable. We pride ourselves in funky fusion, from the downtown art scene to suburban soccer teams. From upscale dining experiences masterminded by celebrity chefs to down-home tacos, gyros and ramen being schlepped simultaneously off food trucks by creative cooks, we love to mix life up and make it our own!

In this spirit of coming together, I decided to introduce two of my own favorite flavors to each other. You’re going to love this soup where the delicate, silky demeanor of traditional egg drop soup meets for the zesty, spicy attitude of Tex-Mex cuisine.  Even if you’ve got more blessings than grace can be said over, you could never be so hoity-toity as not to appreciate a bowl full of humble but heavenly egg drop soup. It’s pure comfort food. And, in Texas we find extra comfort in kicking up the heat!

Another thing to appreciate, this soup take only 10 to 15 minutes to make, start to finish, and requires only four base ingredients, excluding any toppings you desire. I’ve used the Instantly Fresh Guacamole herbs and spices to streamline the process and add a blast 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!

Some tips on the Tex-Mex Egg Drop Soup:

  1. 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.
  2. 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.
  3. Pour the whisked eggs slowly into the broth, stirring continuously. Don’t just dump them in and run!
  4. This soup is best served immediately after preparation.

Tex-Mex Egg Drop Soup

Serves 4 | Finish in 10 minutes

Embrace the funky fusion of delicate, silky egg drop soup partnered up with the bold attitude of south-of-the-border spices. You’re just 10 minutes away from one of the easiest, most amazing soups you’ll eat this winter.


4 cups (32 ounces) chicken or vegetable broth
1 tablespoon + 1 teaspoon cornstarch
4 large eggs
¼ cup Instantly Fresh Guacamole Blend
½ teaspoon chipotle chili powder (optional)


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 (chili powder optional).  

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.

Meanwhile, whisk eggs together in a small bowl with the remaining teaspoon of cornstarch. Keep soup at a very low simmer.

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.

Serve immediately with toppings of choice.

Related Recipes