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 Litehouse® Guacamole Herb Blend 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:
- 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 Guacamole Herb 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.